Hot And Sour Scallop Soup

4 c canned low sodium chicken

: broth 1 c mushrooms -- thinly sliced

1/4 c bamboo shoots -- sliced

1/2 lb sea or bay scallops --

: sliced 1/4-inch : thick 1 ts low sodium soy sauce

1/4 ts white pepper

2 TB cornstarch

3 TB water -- warm

1 whole egg -- beaten

3 TB rice vinegar

1/3 c thinly sliced green onions

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately. Recipe By : The National Fisheries Institute From: Rooby -