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