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Bean Curd and Black Tea Leaves with Soup

Soups and Congees

Bean Curd and Black Tea Leaves with Soup
1 Tablespoon tea, lychee black or Keemun preferred
2 star anise
2 inches of whole cinnamon
2 slices ginger
1 scallion, minced
2 Tablespoons dark or mushroom soy sauce
1 teaspoon Chinese brown sugar, crushed
2 Tablespoons rice wine
1 cup chicken broth
one piece of cheesecloth about twelve inches square
4 squares brown bean curd, cut across the flat way
1. Put tea, anise, cinnamon, ginger, and scallion into the cloth; tie it loosely but in such a way that nothing will fall out.
2. Put everything into a saucepan and simmer for twenty minutes. Remove the cheesecloth bag and discard, and put the bean curd in the bottom of each soup bowl and pour the liquid over them. Or serve the bean curd as a side dish and serve the soup separately.

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