| 1 | * see vegetable stock recipe or use vegetarian- style instant bouillon. |
| 2 | 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. |
| 3 | ** cut in matchstick pieces, or ?cup sliced water chestnuts. |
| 4 | *** (including tops) cut into 1-inch diagonal slices. |
| 5 | cover mushrooms with water and let stand for 30 minutes. |
| 6 | Remove mushrooms; cut off and discard stems. |
| 7 | Thinly slice mushrooms and set aside. |
| 8 | Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. |
| 9 | Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. |
| 10 | Bring to a boil, then reduce heat; cover and simmer for 15 minutes. |
| 11 | Add tofu, peas, white vinegar, and soy; heat for 3 minutes. |
| 12 | in a small bowl, stir together cornstarch and the ?cup water. |
| 13 | Add to soup and cook, stirring, until slightly thickened. |
| 14 | Turn off heat. |
| 15 | Add pepper and seasameoil. |
| 16 | Stirring continuously, slowly pour egg into soup. |
| 17 | Sprinkle with onion; add salt to taste. |
| 18 | Makes four 1-?cup servings. |
| 19 | per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. |
