Instructions: Preapare the bean sprouts by snipping off the root end and removing the bean skin which might still be attached to the sprout.

Bring the 7 cups cold water to a boil and add all the other ingredients except the beaten egg. Cook over moderate heat for 6 minutes, then reduce heat to low and simmer for 6 minutes more (My teacher cautioned me not to uncover the pan during this time since it releases a "fishy" aroma).

Dribble the egg, if used, into the boiling soup, remove from the heat and serve immediately.

This recipe yields 8 servings.

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