---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Soups
       Yield: 6 servings
       1 oz Dried mushrooms
            Boiling water
       6 oz Fresh or thawed frozen
       4 oz Frozen sea scallops
     1/2 c  Drained whole or sliced
            Bamboo shoots (1/2 of 8 oz
       8    Green onions
       1 ts Vegetable oil
       1    Egg, slightly beaten
       6 c  Chicken broth
     1/2 ts Grated pared fresh ginger
       3 tb Cornstarch
       6 tb Water
   1 1/2 tb Rice wine (or dry sherry)
       4 ts Soy sauce
       2    Egg whites
   1. Place mushrooms in bowl and cover with boiling
   water.  Let stand 30 minutes.  Drain.  Remove and
   discard stems.  Cut caps into thin slices.
   2. Flake crabmeat.  Rinse scallops with water, drain
   and cut into thin slices.  Cut bamboo shoots into
   thing strips.  Chop green onions.
   3. Heat oil in small omelet or crepe pan.  Add eggs
   and tilt pan so egg completely covers bottom.  Cook
   over medium-high heat until egg is set. Loosen edges
   and turn omelet over to cook other side.  Remove from
   pan, roll up and cut into thing strips.
   4. Pour broth into 3-quart saucepan.  Cook over high
   heat until broth boils.  Stir in mushrooms, crabmeat,
   scallops, bamboo shoots, onions, sliced egg, ginger
   and pepper.  Return soup to boil.
   5. Combine cornstarch, 4 tablespoons of the water, the
   wine and soy sauce.
    Stir mixture into soup.  Return soup to boil.
   6. Beat egg whites and remaining 2 tablespoons water.
   Drizzle egg whites slowly into soup while stirring
   soup vigorously.