------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
      Title: HOT AND SOUR SOUP
 Categories: Soups 999    
   Servings:    8
       4 ea Chicken breasts, skind,boned        4 T  Soy sauce 
       1 T  Salad oil                           6 c  Water 
     3/4 t  Ground white pepper                 3 T  White wine vinegar 
     1/4 lb Snow peas                           1 ea Red pepper, thin strips 
       8 oz Can bamboo shoots, drained          2 ea Chicken bouillon cubes 
       1 lb Firm tofu, cut bite size          1/3 c  Cornstarch 
       2 ea Eggs                                1 ea Green onion, thinly sliced 
   Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1
   tablespoon soy sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven
   until tender - about 3 min.  Remove the chicken, add the remaining soy
   sauce to pan with next seven ingredients, and heat to boiling, stirring
   frequently.  Reduce heat to low and simmer for 10 min. or until veg.
   are tender.  Add chicken and tofu, bring to boil over medium heat.  Stir
   cornstarch and 1/3 c. water in small bowl until smooth.  Gradually add the
   mixture to the simmering soup until slightly thickened and smooth.  Beat
   the eggs in a small bowl and slowly pour into soup, stirring gently until
   set.  Sprinkle green onion over the soup.  Cal. 230 serving, 1g fat.