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Hakka Vegetarian Soup

Soups and Congees

Hakka Vegetarian Soup
1 Asian eggplant, steamed for ten minutes, peel discarded, and mashed
1 tablespoon oil
1/2 green pepper, seeded and slivered, optional
1 small hot pepper, seeded and slivered
4 Chinese dried mushrooms, soaked with their stems for two hours, then both part minced
1/2 pound firm doufu, minced
2 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 scallion, slivered
1 Tablespoon slated black beans, mashed well
1 Tablespoon minced fresh ginger
1 Tablespoon thin soy sauce
1 quart vegetable stock
1 tablespoon connstarch mixed with the same amount of cold water
1. Mix eggplant and the oil and stir-fry one minute, then add the green pepper, if using it, and the hot pepper and the mushrooms. Stir-fry another minute.
2. Add the doufu and all the other ingredients and bring to the boil. reduce the heat and simmer for five minutes, then serve.

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