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Chinese Hot and Sour Soup (China)  Esther Westerveld
 Aug 10, 2003 12:05 PDT 


6 cups Chicken broth
1 cups Fresh mushrooms -- wiped clean and sliced
1 cups Fresh raw spinach -- washed
3 tablespoons Light soy sauce
3 tablespoons Cider vinegar
teaspoon Black pepper
2 tablespoons Sesame seed oil
teaspoon Hot pepper oil or Tabasco -- sauce
pound Tofu (soybean cake) -- cut in small dice
3 tablespoons Cornstarch -- dissolved in 5 tablespoons of water
1 Egg -- beaten
3 tablespoons Finely chopped cilantro
2 Green onions -- finely chopped

Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for 4
minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot
pepper oil or Tabasco together in a small bowl. (Taste the mixture carefully
before adding full amount of pepper oil or Tabasco sauce.) Stir until well
blended, add to the broth. Taste and correct the seasonings. Add the tofu
and the cornstarch, stirring constantly until thickened. Pour the egg into
the broth, stirring constantly until it forms into ribbons. Add the cilantro
and onion and serve at once.

Serves 4.

country : China
course : soup

source : Chihuahua [DougsAsianDelights]
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