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Muxi Soup - Northeast China Style (China)  Esther Westerveld
 Aug 10, 2003 11:58 PDT 


5 oz (150 g) lean boneless pork
1 tbsp soy sauce
2 spinach
tsp salt
1 tbsp (5 g) wood ears, soaked
1 tsp peppercorn water
2 eggs, beaten
4 tsp sesame oil
4 cups (1 litre) clear stock
tsp MSG

Cut the pork into fine slivers. Wash the spinach well, drain, and cut into
1 inch (3 cm) slices. Blanch in boiling water briefly and drain. Break the
wood ears into small pieces. Heat the stock in a pot. Add the pork, wood
ears, soy sauce, salt, and peppercorn water and bring to a boil. Pour in the
eggs in a steady stream, stirring the stock with a circular motion so the
egg covers the surface. Add the MSG. Sprinkle the sesame oil and the spinach
on top. Remove and serve.

Serves 4.

country : China
course : soup

source : OrientalFood.com, through Sharon [Internationalquisine]
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