Hot & Sour Soup 2 -

1 c Warm water

3 c Vegetable stock (see *)

1 tb Dry sherry

1/2 c Sliced bamboo shoots **

4 oz Tofu, diced

1/2 c Frozen peas, thawed

2 tb White wine vinegar

1 tb Soy sauce

2 tb Cornstarch

1/4 c Water

1/2 ts White pepper

1/2to

3/4 t.

1 ts Seasame oil

1 Egg, lightly beaten

2 Green onions **

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. Per serving:

6 gram protein,

10 grams carbohydrates,

63 milligrams cholesterol,

95 calories. From: Sunset Menus & Recipe s for Vegetarian Cooking