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When I was in China, there were two rural Southern Chinese soups that I LOVED:
A pork and mushroom soup made of these fantastic and fresh long thin mushrooms... It was thick and yummy.
An egg and tomato soup... It was thick, comforting, and delicious over rice. Which I had learned how to make it while I was there... I really need to pull out my Wok cookbook. Part of the challenge of it is finding all of the Asian herbs and spices. I think I need to take time to go to Chinatown...
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