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Chinese Yam and Sparerib Soup

Soups and Congees

Chinese Yam and Sparerib Soup
1/2 cup dried Chinese yam, soaked for two hours, then drained
1/2 cup fresh Chinese yam, peeled and diced
1/2 cup Lycium (goji) berries
1/2 cup dried pitted Chinese red dates
2 pounds spareribs, cut in one-inch pieces
1 teaspoon salt
2 Tablespoons cornstarch
1. Put ten cups of water into a large pot. Add all the ingredients except the cornstarch and bring water to a boil, then reduce the temperature to simmer, and do so for three hours. Skim, as needed.
2. Mix cornstarch with three tablespoons cold water, and add to the pot. Bring the temperature back to the boil, add the cornstarch mixture, and when thickened, serve.

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