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Bean Curd and Shrimp Soup

Soups and Congees

Bean Curd and Shrimp Soup
6 cups chicken stock
1/4 pound shelled shrimp
1 cup green peas
1/2 pound bean curd, cut into half-inch cubes
4 Tablespoons ham, cut into one-quarter-inch cubes
2 Tablespoons soy sauce
1 Tablespoon finely chopped pickle
1 Tablespoon cornstarch mixed with one cup cold water
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1. Place chicken stock in a large pot and bring to boil.
2. Add shrimp, peas, bean curd, ham, soy sauce, and the pickle and bring to boil, then reduce heat, cover, and simmer for five minutes.
3. Add cornstarch mixture, egg, salt and pepper, and stir constantly to thicken somewhat. Serve immediately in individual soup bowls or from a soup tureen.

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