Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          chicken stock
   2      small         onions -- slivered
   2 1/2  cups          mushrooms -- sliced
   3      tablespoons   soy sauce
   3      tablespoons   rice vinegar
   2      tablespoons   worcestershire sauce
   1      tablespoon    gingerroot -- minced
   1      clove         garlic -- minced
   1      teaspoon      sesame oil
     1/2  teaspoon      pepper
     1/4  teaspoon      hot pepper flakes
     1/2  pound         medium shrimp -- peeled & deveined
     1/4  pound         tofu
     1/3  cup           water
   3      tablespoons   cornstarch
   2                    eggs -- lightly beaten
     1/4  cup           green onions -- chopped

Preparation:

1. In large saucepan bring stock, onions and mushrooms to boil; reduce heat and simmer for 10 minutes. 2. Add soy sauce, vinegar, worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 5 minutes. 3. Meanwhile, cut shrimp in half lengthwise. Cut tofu in thin strips. 4. Add shrimp and tofu to soup; simmer for 3 minutes. 5. Stir water with cornstarch until smooth; add to soup and cook over low heat, stirring often for about 5 minutes or until thickened. 6. Remove from heat; drizzle in eggs, whisking with fork to form streamers. 7. Sprinkle with green onions.

Nutritional Information:

175 calories; 18g protein; 6g fat; 12g carbs; good source or iron