Hot And Sour Scallop Soup

Ingredients

4 c low sodium chicken
1 c mushrooms thinly
1/4 bamboo shoots
1/2 lb sea
1 ts low sodium soy sauce
1/4 ts pepper
2 tb cornstarch
3 tb water warm
1 egg
3 tb rice vinegar
3/8 c thinly green onions

Instructions

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately. Recipe By : The National Fisheries Institute