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Ingredients:
1 oz Dried mushrooms
6 oz Crabmeat (fresh or thawed frozen)
4 oz Sea scallops (fresh or frozen)
6 c Chicken broth
1/2 c Bamboo shoots (drained whole or sliced)
8 Green onions (chopped)
1 tsp. Vegetable oil
1 Egg (slightly beaten)
1/2 tsp Fresh ginger (grated)
3 tbsps Cornstarch
6 tbsps Water
1 1/2 tbsps Rice wine
4 tsps Soy sauce
2 Egg whites

Preparation:
1. Soak mushrooms in bowl for 30 minutes. Drain, remove and discard stems. Cut caps into thin slices. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips.

2. Using a small crepe pan, bring heating oil to hot.  Then add eggs and tilt pan so egg completely covers bottom. Cook over medium heat until egg is set. Loosen edges and turn omelet over to cook other side. When omelet is ready, remove from pan, roll up, and cut into thin strips.

3. In a large sauce pan, cook chicken broth on high heat until boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger, and pepper. Stir slightly and return soup to boil.

4. Meanwhile, combine cornstarch with 4 tbsps of the water, whine wine, and soy sauce. Stir mixture into soup, and return soup to boil.

5. Beat egg whites and mix with 2 tablespoons water.  Slowly drizzle egg whites into soup while stirring soup vigorously.  Reduce heat and serve.