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Vegetarian Hot and Sour Soup

Soups and Congees

Vegetarian Hot and Sour Soup
1/3 to 1/2 pound silken doufu, cut into thin slivers
2 Chinese black mushrooms soaked, stem removed, then slivered
1 small carrot, shredded
1/4 cup shredded bamboo shoot
2 stems cilantro, cut into small pieces
1 small stem preserved mustard green, rinsed and minced
1 Tablespoon thin soy sauce
2 Tablespoons Chinese black vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 Tablespoon cornstarch mixed with one tablespoon cornstarch
1 salted egg yolk, mashed well
1. Mix doufu, slivered black mushrooms, shredded carrot and bamboo shoot, cilantro stems, and mustard green pieces.
2. Bring eight cups water to a boil, add the vegetable mixture, then reduce the heat and simmer for four minutes before adding soy sauce, vinegar, sugar, sesame oil, and the cornstarch mixture. Bring back to the boil, stir in the salted egg yolk, and boil for one minute, then serve.

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