Crab Combination Soup

• 1 ounce mushrooms dried
• 1 x water boiling
• 6 ounces crab meat fresh or frozen, thawed
• 4 ounces sea scallops frozen
• 1/2 cup bamboo shoots drained, whole or sliced
• 8 each scallions, spring or green onions
• 1 teaspoon vegetable oil
• 1 each eggs slightly beaten
• 6 cups chicken broth
• 1/2 teaspoon ginger root, grated, pared fresh
• 3 tablespoons cornstarch
• 6 tablespoons water
• 1 1/2 tablespoons rice wine
• 4 teaspoons soy sauce, tamari
• 2 each egg whites

1. Place mushrooms in bowl and cover with boiling water.
2. Let stand 30 minutes.
3. Drain.
4. Remove and discard stems.
5. Cut caps into thin slices.
6. Flake crabmeat.
7. Rinse scallops with water, drain and cutinto thin slices.
8. Cut bamboo shoots into thing strips.
9. Chop green onions.
10. Heat oil in small omelet or crepe pan.
11. Add eggs and tilt pan so egg completely covers bottom.
12. Cook over medium-high heat until egg is set.
13. Loosen edges and turn omelet over to cook other side.
14. Remove from pan, roll up and cut into thing strips.
15. Pour broth into 3-quart saucepan.
16. Cook over high heat until broth boils.
17. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper.
18. Return soup to boil.
19. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
20. Stir mixture into soup.
21. Return soup to boil.
22. Beat egg whites and remaining 2 tablespoons water.
23. Drizzle egg whites slowly into soup while stirring soup vigorously.

mushrooms, water, crab meat, frozen, bamboo shoots, scallions, vegetable oil, eggs, chicken broth, ginger root, cornstarch, water, rice wine, soy sauce, egg whites

Taken from recipeland.com/recipe/v/crab-combination-soup-43429 (may not work)