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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

TZU TSAI TANG (Purple Vegetable Soup), Chinese

Ingredients
  • Stock of boiled spareribs
  • 2 pieces of lean pork steak, chopped fine
  • 1 small onion
  • 2 eggs
  • 5 sheets seaweed (10 sheets in bag at Japanese store)
  • Dash of Accent
  • 1 tbsp, soy sauce for color
  • 2 tbsp, cornstarch mixed with 3 tbsp. water
Preparation Instructions

Add pork and onion to stock and let simmer 30 minutes. Skim. Break eggs and beat in cup. Add cornstarch solution to soup stock and immediately pour beaten eggs into it. Stir with chopstick or spoon and egg will scatter in flowery strings. Simmer 5 minutes.

Just before serving, add seaweed. Place a pinch or chopped green onion (for color) in soup bowl and fill with soup and serve.

Contributed by Mrs. Bea Tanimoto, 1950

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