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Thread: Hot And Sour Chinese Seafood Soup

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    Join Date
    Jul 2001
    Richland Center, Wisconsin
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    Default Hot And Sour Chinese Seafood Soup

    60 ounces chicken broth
    5 dried wood ear mushrooms
    7 ounces oyster mushrooms
    7 ounces straw mushrooms
    7 ounces bamboo shoots
    4 tablespoons of red wine vinegar
    2 teaspoon soy sauce
    1 teaspoon white sugar
    2 teaspoons salt
    1 teaspoon ground white pepper
    1 heaping teaspoon of ground fresh ginger
    2 teaspoon virgin olive oil
    12 ounces of deviled shrimp quartered
    12 ounces ringed squid
    1/2 teaspoon of chilli powder

    Cook on low in a crock pot for 12 hours. Add the tofu one hour before serving soup.

    14 ounces of cubed tofu
    Last edited by spinner1; 09-22-2012 at 11:42 PM.
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