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Ingredients

• 4 cups low sodium chicken broth
• 1 cup mushrooms, thinly sliced
• ¼ cup bamboo shoots, sliced
• ½ lb scallops, sliced ¼" thick
• 1 tspn low sodium soy sauce
• ¼ tspn white pepper
• 2 tbsp cornstarch
• 3 tbsp water, warm
• 1 whole egg, beaten
• 3 tbsp rice vinegar
• ¼ cup thinly sliced green onions
  

1. Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes.
2. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil.
3. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened.
4. Stir briskly with a chop stick and gradually pour in egg. Remove from heat.
5. Stir in vinegar (2 tbsp white wine vinegar may be substituted), sprinkle with green onion. Serve immediately.
   

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