Recipe for Hot and Sour Soup Ala Beyond the Moon 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Boiling water
10 x Shitake mushrooms, dried
3 tbl Peanut oil
2 tbl Ginger, peeled and minced, fresh
6 lrg Garlic cloves, peeled and minced
2 med Carrots, sliced into thin, 1-inch-long strips (1 cup)
2 cup Cabbage, (1/2 pound) sliced
1 med Red bell pepper, seeded and cut into thin, 1 inch-long slices (3/4 cup)
2 cup Bok choy, or napa cabbage (3 to 4 stalks), chopped
8 cup Vegetable stock, or water
2 tbl Rice vinegar
2 tbl Tamari, or soy sauce
1/2 tsp Chili paste with garlic, (1/2 to 1 teaspoon)
2 tbl Arrowroot
1/2 tsp Salt
2 lrg Eggs, beaten (optional)
1 tsp Sesame oil
Instructions:
Instructions: Pour the boiling water over the mushrooms, and let them soak until tender.

about 15 minutes. Drain them, saving the soaking liquid. Discard the stems, and slice the mushrooms into fine shreds.

Heat the peanut oil in a large soup pot over medium heat. Saute: the ginger. garlic, carrot, and cabbage for a few minutes. (If the ginger sticks. add a tablespoon or two of water.) Stir in the red pepper and bok choy, and cook until barely tender, 3 to 4 minutes more.

Stir the stock into the pot, along with the mushrooms and their soaking liquid, the vinegar, tamari, and chili paste. Bring the soup to a simmer.

Stir the arrowroot into 3 tablespoons of water. Whisk it into the soup and add the salt.

If using eggs, pour them into the soup, and stir briskly for 2 to 3 minutes. Stir in the sesame oil.

Ladle the soup into bowls, and garnish with scallions.

Makes 6 to 8 servings

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