Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dried mushrooms
   1      tablespoon    soy sauce
   1      cup           warm water
   2      tablespoons   cornstarch
   3      cups          vegetable stock -- (see *)
     1/4  cup           water
   1      tablespoon    dry sherry
     1/2  teaspoon      white pepper 1/2to 3/4 t.
     1/2  cup           sliced bamboo shoots **
   1      teaspoon      sesame oil
   4      ounces        tofu -- diced
   1                    egg -- lightly beaten
     1/2  cup           frozen peas -- thawed
   2                    green onions ***
   2      tablespoons   white wine vinegar
                        salt -- (to taste)

Preparation:

* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.