Serving Size  : 4
Amount  Measure       Ingredient -- Preparation Method
 --------  ------------    --------------------------------
    4                            shiitake mushrooms -- dried
    1      package          10-oz. bean curd or tofu
    4      ounces            shrimp -- shelled & deveined
    1      teaspoon         sherry
    1      teaspoon         cornstarch (optional, save 1 gr. carb)
    5      cups               chicken stock
   1/2    cup                 cooked chicken breast  -- sliced salt
 
Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and cut into quarters.  Cut tofu into 1/2 inch squares.
 
Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl with sherry and cornstarch. Set aside.
 
Pour stock into casserole dish (large pot). Add mushrooms, tofu, and bamboo shoots.  Bring to boil.  *Simmer* 30 minutes
 
Add shrimp and chicken. As soon as shrimp turn pink, turn off heat.  Season with salt to taste.