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

1. Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and cut into quarters.
2. 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.
   
3. Pour stock into casserole dish (large pot). Add mushrooms, tofu, and bamboo shoots.
4. Bring to boil. *Simmer* 30 minutes Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season with salt to taste.