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Hot and Sour Soup

4 c Chicken Broth
1/2 c Fresh Mushrooms, thinly sliced
1/2 c Bamboo Shoots, halved lengthwise
1/2 c Waterchestnuts, chopped
2 tb Rice Wine Vinegar
3 ts Soy Sauce
1 ts Sugar
1/2 ts Black Pepper
1/4 ts Cayenne Pepper
8 oz Fresh Shrimp
4 oz Tofu, julienned
3 ts Cold Water
3 ts Cornstarch
1 lg Egg, beaten
2 tb Fresh Parsley, (or cilantro) finely

Put first nine ingredients in a sauce pan. Bring to boil and simmer covered 10 minutes Add shrimp and tofu and cook until shrimp is done (about 3 minutes). Stir water into cornstarch. Stir into soup. Slowly add the egg in a thin stream, stirring gently. Continue cooking soup until it thickens slightly and is bubbly. Remove from heat and add coriander. (If fresh coriander isn't available, use parsley and about 1/8 t ground coriander.)

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