Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          canned low sodium chicken broth
   1      cup           mushrooms -- thinly sliced
     1/4  cup           bamboo shoots -- sliced
     1/2  pound         sea or bay scallops -- sliced 1/4-inch
                        thick
   1      teaspoon      low sodium soy sauce
     1/4  teaspoon      white pepper
   2      tablespoons   cornstarch
   3      tablespoons   water -- warm
   1      whole         egg -- beaten
   3      tablespoons   rice vinegar
     1/3  cup           thinly sliced green onions

Preparation:

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.