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Chinese Hot and Spice Soup
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helen batenhorst


  • 4 or more dried chinese mushrooms, soaked in warm water for 30 minutes
  • 4 oz (112 grm). pork or chicken
  • 1 8 oz (224 grm). package fresh tofu
  • 1/3 cup (80 ml) sliced bamboo shoots, drained
  • 2-1/2 cups (600 ml) chicken stock
  • 1 tbsp (15 ml) chinese rice wine or dry sherry
  • 1 tbsp (15 ml) light soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • salt and ground white pepper
  • 1 tbsp (15 ml) cornstarch paste to thicken
  • Squeeze the soaked mushrooms dry, then discard the hard stalks.
  • Thinly shred the mushrooms, meat, tofu and bamboo shoots.
  • Bring the stock to a rolling boil in a wok and add the shredded ingt=redients.
  • Bring back to a boil and simmer for about 1 minute.
  • Add the wine or sherry, soy sauce and vinegar and season.
  • Bring back to a boil, then add the cornstarch paste.
  • Stir until thickened and serve.
My son loves hot and sour soup so I searched and this is the closest I came. It's very good.

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