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Hot and Sour Soup (Chinese)

Ingredients

Instructions

  1. Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
  2. Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes.
  3. Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently.
  4. Remove from the heat, add the sesame oil, and serve immediately.

Serves 6 to 8.


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