Title: Hot and Sour Soup****Cgdr39a
Categories: Vegetarian Soup Oriental
Yield: 4 Servings

		Eileen lamparelli cgdr39a
1/2	c	Dried mushrooms
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 ***
		Salt (to taste)

* See vegetable stock recipe or use Vegetarian- style instant bouillon. 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.

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

From: Sunset Menus & Recipes for Vegetarian Cooking

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