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Madame Song's Fine Fish Soup

Soups and Congees

Madame Song's Fine Fish Soup
1/8 pound any fresh fish, slivered
1 Tablespoon frozen peas
4 cups chicken stock
1 Tablespoon red vinegar
dash sesame oil
1 Chinese dried black mushroom, soaked, stem discarded, and slivered
1 Tablespoon smoked ham, slivered
1 egg white or half beaten egg, fried and thinly slivered
3 Tablespoons silken tofu, slivered (optional)
1 one-inch cube canned bamboo shoot, slivered (optional)
1 slice (about a tablespoon) carrot or a water chestnut, slivered (optional)
1 Tablespoon cornstarch mixed with an equal amount of cold water
1. In a strainer, blanch the slivers of fish for half minute in boiling water, then drain and set them aside.
2. Blanch the frozen peas in the same boiling water for half minute, drain and set them aside.
3. Heat the chicken stock to just below the boiling point, then add the vinegar and sesame oil followed by the slivers of mushroom, ham, and egg (and the optional tofu, bamboo shoot, and carrot slivers).
4. Bring the soup to just below the boil, then serve.

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