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Amaranth and Doufu Soup

Soups and Congees

Amaranth and Doufu Soup
½ pound soft doufu, cubed
4 Chinese black mushrooms, soaked for one hour, stems discarded, caps slivered
5 fresh water chestnuts, peeled and minced
1 teaspoon salt
6 cups chicken broth
1 carrot, peeled and slivered
1 teaspoon sesame oil
2 cups amaranth leaves, half chopped, half cut in half
1 Tablespoon cornstarch mixed with 1 cup cold water

1. In a large pot, add the cubes of doufu, mushrooms, water chestnuts, salt, and the chicken broth and the carrot and bring to the boil, then reduce heat and simmer for ten minutes.
2. Now add the amaranth leaves and the cornstarch mixture, raise the temperature to the boil, and stir for two minutes, then serve.

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