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May 30, 2008, Newsletter Issue #206: Hot & Sour Soup
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Tip of the Week
A bestseller on Chinese Menu´s try making your own Hot & Sour Soup. 1 1/2 sea cucumber -- *see note 1 1/2 quarts chicken stock 3 ounces prawns -- diced if large 1/4 cup green peas -- thawed 3 dried black mushrooms -- finely chopped 6 pieces cloud ear fungus -- soaked and chopped 1 1/2 cake soft bean curd -- finely diced 1 1/2 medium tomato -- finely diced 1 tablespoon salt 3 tablespoons white pepper 1 tablespoon sesame oil 3/8 cup cornstarch -- blended with water 3 eggs -- lightly beaten 3/8 cup black rice vinegar 3 tablespoons spring onion -- finely sliced
1. Soak the sea cucumber in hot water until soft, then cut in half lengthwise. Clean the interior and dice the flesh finely
2. Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, bean curd and tomato. Bring to a boil and simmer for one minute.
3. Add salt, pepper and sesame oil. Thicken the soup with cornstarch, then add the egg and stir until set.
4. Add the vinegar, pour into serving bowl and garnish with spring onion.
* You may wish to replace the sea cucumber with finely diced cooked chicken or pork.
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