Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                sea cucmber -- *see note
  2               cups  chicken stock
  1              ounce  prawns -- diced if large
  1 1/2    tablespoons  green peas -- thawed
  1                     dried black mushroom -- finely chopped
  2             pieces  cloud ear fungus -- soaked and chopped
     1/2                cake soft beancurd -- finely diced
     1/2        medium  tomato -- finely diced
  1           teaspoon  salt
  3          teaspoons  white pepper
  1           teaspoon  sesame oil
  2        tablespoons  cornflour -- blended with water
  1                     egg -- lightly beaten
  2        tablespoons  black rice vinegar
  1         tablespoon  sping onion -- finely sliced

Preparation:

1. Soak the sea cucumber in hot water until soft, then cut in half lengthwi. Clean the interior and dice the flesh finely 2. Heat the stock and add sea cucmber, prawns, peas, mushroom, fungus, beancurd and tomato. Bring to a boil and simmer for one minute. 3. Add salt, pepper and sesame oil. Thicken the soup with cornflour, then add the egg and stir until set. 4. Add the vinegar, pour into serving bowl and garnish with spring onion. Notes: You may wish to replace the sea cucumber which is a rather unusual ingredient with small pieces of chicken or pork.

Nutritional Information:

49 Calories (kcal); 2g Total Fat; (50% calories from fat); 2g Protein; 3g Carbohydrate; 47mg Cholesterol; 1622mg Sodium