Title: Hot and sour soup
 Categories: Vegetarian, Soups
      Yield: 4 servings
 
    1/2 c  Dried mushrooms
      1 c  Warm water
      3 c  Vegetable stock (see *)
      1 T  Dry sherry
    1/2 c  Sliced bamboo shoots **
      4 oz Tofu, diced
    1/2 c  Frozen peas, thawed
      2 T  White wine vinegar
      1 T  Soy sauce
      2 T  Cornstarch
    1/4 c  Water
    1/2 t  White pepper  1/2to 3/4 t.
      1 t  Seasame oil
      1 ea Egg, lightly beaten
      2 ea Green onions ***
      1 x  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