Hot and sour soup

1. * see vegetable stock recipe or use vegetarian- style instant bouillon.
2. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
3. ** cut in matchstick pieces, or ½ cup sliced water chestnuts.
4. *** (including tops) cut into 1-inch diagonal slices.
5. Cover mushrooms with water and let stand for 30 minutes.
6. Remove mushrooms; cut off and discard stems.
7. Thinly slice mushrooms and set aside.
8. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
9. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
10. Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
11. Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
12. In a small bowl, stir together cornstarch and the ¼ cup water.
13. Add to soup and cook, stirring, until slightly thickened.
14. Turn off heat.
15. Add pepper and seasameoil.
16. Stirring continuously, slowly pour egg into soup.
17. Sprinkle with onion; add salt to taste.
18. Makes four 1-½ cup servings.
19. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.