1 oz Dried mushrooms

           Boiling water
      6 oz Fresh or thawed frozen

           Crabmeat
      4 oz Frozen sea scallops

    1/2 c  Drained whole or sliced

           Bamboo shoots (1/2 of 8 oz
           Can)
      8    Green onions

      1 ts Vegetable oil

      1    Egg, slightly beaten

      6 c  Chicken broth

    1/2 ts Grated pared fresh ginger

           Root
      3 tb Cornstarch

      6 tb Water

  1 1/2 tb Rice wine (or dry sherry)

      4 ts Soy sauce

      2    Egg whites

  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30

  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.
  2. Flake crabmeat.  Rinse scallops with water, drain and cut into thin

  slices.  Cut bamboo shoots into thing strips.  Chop green onions.
  3. Heat oil in small omelet or crepe pan.  Add eggs and tilt pan so egg

  completely covers bottom.  Cook over medium-high heat until egg is set.
  Loosen edges and turn omelet over to cook other side.  Remove from pan,
  roll up and cut into thing strips.
  4. Pour broth into 3-quart saucepan.  Cook over high heat until broth

  boils.  Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
  sliced egg, ginger and pepper.  Return soup to boil.
  5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.

   Stir mixture into soup.  Return soup to boil.
  6. Beat egg whites and remaining 2 tablespoons water.  Drizzle egg whites

  slowly into soup while stirring soup vigorously.