Scallop Soup

• 1 cup (¼ lb.) dried scallops
• 9 cups water
• ½ lb. lean pork, slivered
• 1 cup slivered bamboo shoots
• 3 tbsp. cornstarch
• ¼ cup water
• 3 eggs, beaten
• 1 tsp. monosodium glutamate
• 1¼ tsp. salt
• ¼ cup slivered ham
• Chinese parsley

Rinse scallops and soak in 3 cups of the water for 2 hours. Add pork and the remaining 6 cups water. Bring to a boil and simmer 1½ hours. Stir until scallops break into fine shreds. Add bamboo shoots and simmer 15 minutes. Mix cornstarch and water to make a smooth paste. Stir into soup. Stir in eggs, monosodium glutamate, and salt. Continue cooking and stirring 1 minute. Top with ham and parsley before serving. Makes 6 servings.