Hot And Sour Scallop Soup - cooking recipe

Ingredients

4 c. chicken broth
1 c. mushrooms, sliced thinly
1/4 c. bamboo shoots, sliced
1/2 lb. sea scallops, sliced to 1/4 inch
1 Tbsp. soy sauce
1/3 c. green onion, thinly sliced
1/4 tsp. white pepper
2 Tbsp. cornstarch, mixed with 3 Tbsp. warm water
1 egg, beaten
3 Tbsp. rice or white wine vinegar

Preparation

Bring chicken broth, mushrooms and bamboo shoots to boil. Reduce heat, simmer 5 minutes.
Add scallops, soy sauce and pepper and bring to boil.
Slowly add cornstarch mixture and stir a few seconds until thickened.
Stir soup briskly with chopstick or long handle of spoon; gradually pour in egg.
Remove from heat.
Stir in vinegar.
Ladle into bowls and serve garnished with green onion.