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Ingredients:
4 cups Chicken broth
3 cups of water
5 med. dried Chinese mushrooms
1/2 med. Onion (sliced thin)
2 med. Tomato (each cut into 5 wedges)
1 tsp salt
3 med. Eggs (beaten)
1 tsp cooking oil
Dash of Pepper

Preparation:
1.  Soak mushrooms in hot water for 20 minutes or until soft.  Drain, remove and discard stems.  Squeeze out all water and cut each into quarters.   Prepare onion and tomato as directed above and set aside.

2. In a skillet or sauce pan, bring 1 tsp cooking oil to hot.  Add onion and mushroom and sauté for 2 minutes.  In a pan, combine chicken broth and water and bring to boil over high heat.  Add tomato and cook for 1 minute.  Then add sauté mushroom.

3. Slowly stir beaten egg into soup and gently stir.  Turn off heat and serve.  Garnish with a dash of black pepper.