Bean Curd and Cabbage Soup - serves 4
 

Ingredients:

  • (1)
    5 c. broth
    1 t. salt
    1/4 dried bonito essence (dashi)

  • (2)
    2 square. bean curd (about 200g)
    1/4 lb. (100g) Chinese cabbage

DIRECTIONS:

  1. Cut bean curd into rectangle shape cubes (1-1/4"*3/4"*2") and cut cabbage into big slices (5 cm long).
  2. Boil (1), add bean curd and cabbage. Boil again and remove from fire. Serve.
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