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Hot and Sour Soup, Beijing Style

Soups and Congees

Hot and Sour Soup, Beijing Style
1 cup finely chopped cooked chicken
1 cup sliced small mushrooms
1 cup bean sprouts
4 Tablespoons soy sauce
5 cups chicken broth
2 cups chopped tofu
3/4 teaspoon chilli flakes
2 Tablespoons vinegar
2 Tablespoons cornstarch mixed with four tablespoons of cold water
1 egg, beaten
2 Tablespoons sesame oil
2 Tablespoons chopped coriander
4 Tablespoons finely chopped green onions
1. Place chicken, mushrooms, bean sprouts, soy sauce and chicken broth in a saucepan then bring to boil. Cover and cook over medium/low heat for five minutes.
2. Stir in remaining ingredients, except coriander and green onions and bring to boil then cook over medium/low heat for about three minutes or until the soup begins to thicken.
3. Place in a serving bowl then garnish with coriander and green onions and serve.

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