Cucumber Egg Drop Soup

Wash, peel and shred cucumber with cheese grater, set in strainer to drain excess liquid, set aside Slice green onions, set aside Chop onion, set aside In a cup, stir Tbsp of water into cornstarch until dissolved, set aside In another cup, beat egg well, add Tbsp of water, beat again, set aside Combine spices and bay leaf in a small bowl, set aside Combine vinegar or sherry and Braggs/soy sauce, set aside Bring stock to a boil with spices, bay leaf, vinegar, Braggs/soy sauce and chopped onion. Add chicken breast or tempeh to boiling water and cook in a rapid simmer for 10 minutes. Remove chicken/tempeh when cooked through and strain broth of onion and return it to the pot. Rinse chicken/tempeh until cool enough to handle, shred and set aside. Bring broth back to a boil. Briefly re-stir cornstarch mixture and add to broth, simmer for 1 minute. Add cucumber, chicken/tempeh (I also added some frozen shrimp at this point). Return to a boil, simmer for 5 minutes. Briefly stir egg and water again. Remove soup from heat and very slowly drizzle in egg, stirring soup the whole time. Server in bowls or cups, dress with green onions and almond slivers.