Title: Almost vegetarian hot and sour soup
 Categories: Soup, Asian, Tofu, Mushrooms
      Yield: 6 Servings
 
      8 c  Lowfat chicken broth OR
           -vegetable broth
      1 oz Bean sprouts; rinsed
      1 oz Bamboo shoots; rinsed and
           -julienned
      1    Stalk bok choy; diagonally
           -sliced (altertive: celery
           -and napa cabbage leaves)
      3 oz Chinese pea pods; rinsed and
           -strings pulled
      6    Dried Chinese mushrooms;
           -soaked in boiling water,
           -rinsed and drained and
           -julienned
      1 tb Hoisin sauce
      1 tb Tamari soy; or more to taste
      1 tb Kung pao sauce; or more to
           -taste
           Leftover soba noodle;
           -optional
     10 oz Firm tofu; or as packaged
           -drained and sliced, *see
           -instructions
      2 tb Potato starch; dissolved in
      4 tb Water
    1/4 c  Egg substitute; beaten with
    1/8 ts Light sesame oil
           Cilantro leaves; coarsely
           -chopped
      1 ds Dark sesame oil; for aroma
      3 tb Rice wine vinegar
           Hot pepper sauce; optional
 
  Rinse the pea pods and trim, pulling strings if necessary; leave them
  whole. If bok choy is not available, use a combination of celery and
  napa cabbage leaves; slice on the bias into bite-sized pieces.
  
  Slice the tofo (bean Curd) cakes into 1/4-inch thick pieces, then
  carefully slice again into strips 1 by 1/4-inch (julienned).
  
  Place the broth in a large soup pan; add the bean sprouts, then bamboo
  shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle
  boil. Add the sauces: hoisin, soy and kung pao. Let simmer for 2 to 3
  minutes or until bok choy is wilted and the sprouts have lost their
  bitter bite. Add a little cooked soba noodle, if using.
  
  Add the bean curd slivers. And as soon as the soup returns to a boil,
  slowly stir in the well-stirred dissolved potato starch. Slowly bring
  to a boil again.
  
  Slowly pour in the beaten egg through the gap of a pair of chopsticks
  or along the back of a fork, moving the chopsticks or fork in a
  circular motion to shirr the egg. Remove at once from heat and cover
  for 30 seconds to allow egg to set and the soup will also clear
  somewhat.
  
  Remove from heat. Add the coriander leaves. Stir gently to mix.
  Season with vinegar. Then adjust the sauces: soy, hoisin, or kung
  pao, to taste. Offer pepper oil at the table for those who want it
  hotter.