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| 1/2 x ca. 30 g | Dried wood ear mushrooms |
| 2 Tasse | Plus 2 T. water, divided |
| 4 x ca. 30 g | Skinless boneless chicken breast half |
| 2 1/2 Teelöffel | Low-sodium soy sauce, divided |
| 2 Teelöffel | sherry dry |
| 3 Dose | No-salt-added chicken broth, 10 1/2 oz. each |
| 1/2 Tasse | Bamboo shoots, in thin strips |
| 1 Esslöffel | sugar |
| 1 Teelöffel | Gingerroot, peeled/grated |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | mustard dry |
| 1/4 Tasse | rice vinegar |
| 1 Teelöffel | sesame oil sark |
| 2 Esslöffel | cornstarch |
| 1 | egg beaten |
| 2 Esslöffel | Green onion tops, diag. sliced |
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Combine mushrooms and 2 cups water in saucepan and bring to a boil; remove from heat. Cover; let stand 30 minutes. Drain mushrooms, and cut in thin strips; set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/8" thickness, using a meat mallet. Cut chicken in thin strips; combine with 1 tsp. Soy sauce and sherry in bowl; toss well. Cover; set aside. Bring chicken broth to boil in saucepan over Medium-High heat. Add mushrooms, chicken mixture, remaining 1 1/2 tsp. Soy sauce, bamboo shoots, and next 6 ingredients; stir well. Cover, reduce heat; simmer 10 minutes. Combine cornstarch and remaining 2 Tbsps. Water; stir into chicken mixture; cook 1 minute. Slowly drizzle beaten egg into chicken mixture, stirring constantly with the handle of a wooden spoon. Ladle soup into individual bowls; sprinkle with sliced green onion tops. Yield: 5 cups Per 1 cup serving; 104 calories, 2.4 g. Fat, 68 mg. Cholesterol. Mc formatting by bobbi744@sojourn. Com
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