---------- Recipe via Meal-Master (tm) v8.04
       Title: Hot And Sour Scallop Soup
  Categories: Fish & seaf, Soups & ste
       Yield: 4 servings
         4 c  canned low sodium chicken
   :          broth
         1 c  mushrooms -- thinly sliced
       1/4 c  bamboo shoots -- sliced
       1/2 lb sea or bay scallops --
   :          sliced 1/4-inch
   :          thick
         1 ts low sodium soy sauce
       1/4 ts white pepper
         2 TB cornstarch
         3 TB water -- warm
         1    whole egg -- beaten
         3 TB rice vinegar
       1/3 c  thinly sliced green onions
   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
   Recipe By     : The National Fisheries Institute
   From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28
   Oct 1996 15:09:00 -0800