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Bamboo Fungus Soup

Soups and Congees

Bamboo Fungus Soup
5 pieces of dried bamboo fungus
5 cups chicken stock or water
½ pound soft doufu, cut in half-inch squares
1 small carrot, peel discarded, carrot chopped
1 Tablespoon cornstarch
1 Tablespoon thin soy sauce
2 or three kale stems, coarsely chopped
1 teaspoon sesame oil
½ teaspoon coarse salt

1. Soak bamboo fungus until soft, then squeeze out its water and coarsely chop it.
2. Bring stock or water to the simmer, add the bamboo fungus, doufu cubes, carrot pieces and the cornstarch and mix well, then add the cornstarch, soy sauce, kale pieces, sesame oil, and the salt, and simmer for ten minutes.
3. Serve in pre-heated individual soup bowls or a soup tureen.

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