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Hot and Sour Soup with Sea Vegetables

Soups and Congees

Hot and Sour Soup with Sea Vegetables
4 cups chicken broth or stock
3 large Shiitake mushrooms, stems discarded, tops soaked and sliced
1/4 cup Chinese rice vinegar
2 Tablespoons cornstarch mixed with two tablespoons cold water
2 Tablespoons sesame oil
2 Tablespoons fresh minced peeled ginger
1/2 pound firm doufu, diced
1 ounce bean thread noodles, soaked and broken into two-inch pieces, then drained
1 Tablespoon thin soy sauce
1 Tablespoon granulated sugar
1 teaspoon dried crushed sea vegetables
1. Heat broth or stock, mushrooms, vinegar, cornstarch mixture, sesame oil, ginger, dooufu, and the drained bean thread noodes, and simmer for five minutes.
2. Add soy sauce, sugar, and the ground sea vegetables, mix well, and simmer three minutes more. Then pour into a pre-heated large soup bowl, and serve.

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