---------- Recipe via Meal-Master (tm) v8.02
       Title: HOT AND SOUR SOUP 1
  Categories: Soups, Chinese, Chicken
       Yield: 8 servings
       4 ea Chicken breasts, skind,boned
       1 tb Salad oil
     3/4 ts Ground white pepper
     1/4 lb Snow peas
       8 oz Can bamboo shoots, drained
       1 lb Firm tofu, cut bite size
       2 ea Eggs
       4 tb Soy sauce
       6 c  Water
       3 tb White wine vinegar
       1 ea Red pepper, thin strips
       2 ea Chicken bouillon cubes
     1/3 c  Cornstarch
       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.