Scallop Soup

• 1 can Swanson’s chicken broth
• 3 cups water
• 2 chicken bouillon cubes
• 2 medium size dried mushrooms
• 1 or 2 pieces bamboo shoots — cut in strips
• 1 can scallops — save liquid and add to soup stock
• 4 eggs
• 4 tablespoons cornstarch
• ajinomoto
• salt
• ½ teaspoon sugar

Combine first three ingredients in pot, add seasonings. Bring to boil and add mushroom strips. Simmer for about 30 minutes. Add bamboo shoots and simmer for additional 10 minutes. Add 4 tablespoons cornstarch mixed with ½ cup water. Beat eggs slightly and add gradually, stirring to soup. Turn off stove and add shredded scallops.