Tofu Hot & Sour Soup

Directions

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

For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.

Cut bamboo shoots in matchstick pieces, or ½ cup sliced water chestnuts.

Cut green onions 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 cups 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 ¼ cup water.

Add to soup and cook, stirring, until slightly thickened.

Turn off heat.

Add pepper and sesame oil.

Stirring continuously, slowly pour egg into soup.

Sprinkle with onion; add salt to taste.

Makes four 1½ cup servings.