Jens Hot and sour soup with shrimp and scallops

12 cup (8 fl oz) Water, plus 4 Tbs. Cold water
12 tsp Better Than Bouillon Reduced Sodium Chicken Base
6 tbsp Vinegar, White
3 tsp Hot Pepper Sauce
1 package Shiitake Mushrooms
1 block Tofu, firm pressed of liquid then cut into 1 inch cubes
12 oz Market Pantry Raw Shrimp Tail-Off
6 oz Scallops, raw
.5 cup Egg substitute, liquid (Egg Beaters)
0.5 cup Bok Choy root sliced
1 cup Bok Choy greens only sliced into strips
4 tbsp Argo 100% Pure Corn Starch
1tsp Sesame Oil
3tbsp Light Mushroom Soy Sauce
.5 cup, chopped Onions, raw
.5 tsp Pepper, white
1 tsp Siracha chili sauce
1 can Bamboo shoots sliced into thin strips
8 medium (4-1/8" long) Scallions, raw (chopped)

You can add pork or other meat to this dish or omit the meat and use vegetable broth for a vegetarian dish. Add extra veggies also Thia Basil is good in this

Mix shrimp, scallops, 1 tbs corn starch, 1 tbs soy sauce, 1 tbs hot pepper sauce in bowl. Heat chicken broth, vinegar, water together, stir in sliced mushrooms and pressed cut tofu, add in bok choy, sliced bamboo shoots, greens, onions, and 2 Tbs soy sauce. Heat to a rolling boil. Stir in egg beaters with a fork in a slow steady stream until they make threads. Stir in shrimp and scallops mixture, then mix the remaining cornstarch in equal parts cold water and stir into soup. Add the rest of the hot pepper sauce, white pepper, siracha sauce, and chopped scallions.

Serving Size: Makes 12 (1 1/2 cup) servings