4 to 5 mushrooms
4 to 5 oz. cooked beef, pork or chicken
1 cake tofu (bean curd)
4 to 5 c. soup broth
1 tbsp. sherry
1 tbsp. soy sauce
2 tbsp. vinegar
salt, to taste
1/2 tsp. pepper
2 green onions
1/4 tsp. crushed red pepper (optional)
1 tbsp. cornstarch paste (1 part cornstarch, 1 1/2 parts cold water)

Thinly slice mushrooms. Slice meat and tofu into 1 1/2-inch strips about the thickness of a pencil. Chop green onions into small pieces. Bring soup stock to a boil. Add all ingredients (save aside the onions); simmer about 1 minute. Add wine, soy sauce and vinegar. Bring back to a boil. Add cornstarch paste to thicken soup. Remove from heat; add chopped pieces of onion.

Variations:

A cup of canned tomatoes may replace 1 cup of soup broth.

Sliced bamboo shoots may also be added with the meat.