In a large saucepan, bring stock, onions and mushrooms to boil; reduce heat and simmer for 10 minutes. Add soy sauce, vinegar, Worcestershire sauce, ginger, garlic, sesame oil, pepper and hot pepper flakes; simmer for 15 minutes.

(Soup can be prepared to this point, cooled in refrigerator, covered and stored for up to 12 hours.)

Meanwhile, cut shrimp in half lengthwise. Cut tofu into thin strips. Add shrimp and tofu to soup; simmer for 3 minutes. Stir water with cornstarch until smooth; add to soup and cook over low heat; stirring often, for about 5 minutes or until thickened. Remove from heat; drizzle in eggs, whisking with fork to form streamers. Sprinkle with chives.

Per Serving: about 175 calories, 18 g protein, 6 g fat, 12 g carbohydrate good source iron.

Dinner Menu:

Hot-and-Sour Shrimp Soup [above] Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken, Peanut-Orange Sauce Exotic Green Salad Bananas in Caramel Sauce

Stern Recipes from Canadian Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com