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Imitation Shark's Fin Soup

Soups and Congees

Imitation Shark's Fin Soup
1/2 ounce dry mung bean noodles
2 Tablespoons imitation meat, cut into slivers
1 teaspoon vegetable oil
1 whole egg, beaten
2 Chinese black mushrooms, soaked, stems removed, and slivered
2 Tablespoons slivered cloud ear mushrooms
4 cups superior chicken stock
2 Tablespoons water chestnut flour mixed with two tablespoons of water
1 Tablespoon imitation oyster sauce
1. Soak bean thread noodles in warm water for twenty minutes. Drain, and cut them into two inch lengths, and mix with the slivers of imitation meat.
2. Heat oil, in a fry pan, add egg, and spread it all over the pan. Cook until just set, remove, and cut into thin two inch long slivers.
3. Heat chicken stock, add mushroom and cloud ear slivers and simmer for two minutes, then add imitation meat and bean thread noodles. Stir in the water chestnut flour and the imitation oyster sauce. Bring to the boil, then serve.

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