1 lb. bean curd
1 oz. cubed pork
1/2 oz. cubed chicken
1/2 oz. cubed bamboo shoots
6 dried mushrooms soaked in hot water
1/2 oz. ham cubes
1/2 oz. peas
1 oz. steamed scallops 1 tomato cut into cubes 1 tbsp. soy sauce
1 tbsp- sherry
2 cups clear broth
1 tbsp. cornstarch mixed with water
1 tbsp. minced scallion Salt and pepper to taste
1. Cut the bean curd into 1.5 cm. cubes and parboil.
2. Put all the ingredients into the clear soup except the cornstarch and scallion and bring to a boil. Add the cornstarch and scallion and stir. Serve.