1 1/4 c. raw brown rice, cooked (set aside)
1 c. plus mushrooms (sauteed in butter)
1 block tofu, grated
1/2 c. sliced water chestnuts
Beaten egg
1 (46 oz.) can chicken broth or equivalent, chilled - so fat can be skimmed off
1 tbsp. soy sauce
2 tbsp. vinegar
Pepper
3 tbsp. cornstarch and water (mix until smooth)
1 egg, beaten
2 tsp. sesame oil (a little at a time and taste)
Chopped scallions (to taste - I use lots)

Stock, soy, vinegar to boil, gently stir in tofu, mushrooms, water chestnuts and pepper. Bring to boil. Add cornstarch mixture. Soup will not be thick, but with a little body. Pour beaten egg into boiling soup using a fork to mix on the surface. Add sesame oil while tasting. Put about 1/2 cup cooked rice in soup bowls and soup on top. Freezes well.