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Hot-and-Sour Fish Soup Recipe

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This recipe for Hot-and-Sour Fish Soup, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons cornstarch
2 tablespoons cold water
1/2 pound fish fillets, cut into 1-inch pieces
3 tablespoons white vinegar
2 teaspoons soy sauce
2 medium carrots, cut into thin strips
2 bottles (8 ounces each) clam juice or 2 cups fish or chicken broth
1 jar (7 ounces) sliced shiitake mushrooms, undrained
1 to 2 teaspoons red pepper sauce
4 ounces fresh or 1 package (6 ounces) frozen Chinese pea pods, thawed

Directions:
Directions:
Mix cornstarch and cold water. Mix corn-starch mixture and remaining ingredients except pepper sauce and pea pods in 4-quart Dutch oven. Heat to boiling; reduce heat.
Cover and simmer 3 to 5 minutes or until fish flakes easily with fork. Stir in pepper sauce and pea pods.

 

 

 

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