Preparation / Directions:
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.
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