1 tbsp. salt
1 tbsp. honey
2 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 tsp. black pepper
1 tbsp. oil
1 fresh green onion, chopped
1 tsp. ginger, freshly minced
1 tsp. soy sauce
1 tsp. cornstarch
5 c. water
1 c. fresh mushrooms, chopped fine
1 lb. tofu, chopped fine
1 c. celery or cucumber, chopped fine
2 1/2 tbsp. cornstarch
2 tbsp. cold water
1 egg, beaten

In a large bowl combine the first 8 ingredients; set aside. Mix the soy sauce and cornstarch. Bring water to a boil in a large saucepan. Add the soy sauce mixture, stirring well.

Keep contents of the pan boiling as you add the mushrooms, tofu, and celery. Boil 3-5 minutes more and thicken with the cornstarch combined with water. Stir to a boil. Then add the beaten egg.

Remove from heat immediately and pour over the ingredients in the large bowl. Mix gently and serve hot. Serves 8.