Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Dried mushrooms
   1      Cup           Warm water
   3      Cups          Vegetable stock
   1      Tablespoon    Dry sherry
     1/2  Cup           Sliced bamboo shoots
   4      Ounces        Tofu -- diced
     1/2  Cup           Frozen peas -- thawed
   2      Tablespoons   White wine vinegar
   1      Tablespoon    Soy sauce
   2      Tablespoons   Cornstarch
     1/4  Cup           Water
     1/2  Teaspoon      White pepper
   1      Teaspoon      Seasame oil
   1                    Egg -- lightly beaten
   2                    Green onions
                        Salt (to taste)

Preparation:

For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.

Nutritional Information:

6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.