Hot And Sour Scallop Soup

Course : Chinese
Serves: 4
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4 cups canned low sodium chicken broth
1 cup mushrooms -- thinly sliced
1/4 cup bamboo shoots -- sliced
1/2 pound sea or bay scallops -- sliced 1/4-inch thick
1 teaspoon low sodium soy sauce
1/4 teaspoon white pepper
2 tablespoons cornstarch
3 tablespoons water -- warm
1 whole egg -- beaten
3 tablespoons rice vinegar
1/3 cup thinly sliced green onions

Preparation / Directions:

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately.

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