Instructions: Note by author: If you prefer a soupier soup, serve the grain on the side with fresh steamed vegetables.

1, To grate the tofu, use the coarse side of a cheese grater; grate the tofu as you would grate cheese.

2, Bring the stock, soy sauce, and vinegar to a boil; stir in the tofu, mushrooms, water chestnuts, salt and pepper.

3. Bring to a second boil; then pour in the cornstarch mixture. Stir until the soup thickens slightly.

4. Simmer the soup as you slowly pour in the egg substitute, stirring contantly for egg drops.

5. To serve: dish up some of the grain into the soup bowls, pour a serving of soup over the grain, sprinkle with scallons; and youre ready to serve.

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