Hot and Sour Scallop Soup

4 cups chicken broth
1 cup thinly sliced mushrooms
1/4 cup sliced bamboo shoots
1/2 pound sea scallops, sliced horizontally (1/4") or bay scallops (rinsed under cold running water)
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon white pepper
2 tablespoons corn starch mixed with 3 tablespoons warm water
1 egg, beaten
3 tablespoons rice vinegar OR 2 tablespoons white wine vinegar
1/3 cup thinly sliced green onion

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes.

Add scallops, soy sauce and pepper. Bring to a boil. Add corn starch 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; sprinkle with green onion. Serve immediately.

Servings: 4-6
Source: National Fisheries Institute