3 - 4 dried mushrooms
2 bean curd cakes
1 scallion
1 egg
2 tbsp. cornstarch
1/3 c. water
Few drops sesame oil
5 c. chicken stock
1 c. mushroom soaking liquid
1 tbsp. sherry
2 tbsp. white vinegar
3/4 tsp. salt (optional)
1/4 tsp. pepper
Tabasco sauce to taste
1 tbsp. soy sauce

Soak dried mushrooms in 1 cup HOT water. Reserve soaking liquid. Sliver mushrooms and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cold water to a paste. Bring stock and mushroom soaking liquid to a boil. Add mushrooms and simmer covered for 10 minutes. Add bean curd and simmer, covered 3 more minutes. Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste. Slowly add beaten egg stirring once or twice. Remove from heat. Sprinkle with sesame oil and minced scallion. Add Tabasco sauce to taste.

Variation: Add pork, chicken, bamboo shoots. Omit vinegar and pepper. It's then called Mandarin Soup.