Chinese soup

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Pulses

By Food24 November 03 2009
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Ingredients (12)

75.00 ml vinegar — cider
125.00 ml wine — dry white or rice wine
2.00 Litres stock — vegetable or water
15.00 ml tamari sauce
4.00 black mushrooms — thinly sliced
200.00 g tofu — thinly sliced
30.00 ml cornflour
125.00 ml water
2.00 eggs — lightly beaten
garnish — garnish
fresh chives — chopped
oil
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Method:

1. Bring the vinegar, wine, stock and tarmari to the boil in a large saucepan. Add the mushrooms and simmer for 5 minutes.
2. Add tofu; stir in the cornflour slaked in the water and simmer for 2 to 3 minutes.
3. Drizzle in beaten egg and stir quickly with a chopstick or wooden spoon handle. Remove from heat and garnish with snipped chives and a few drops of oil.



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