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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 2 quarts chicken broth
- 12 dried shrimp
- 1/8 cup ginger, slice
- 1 cup bamboo shoot, slice
- 1 teaspoon salt
- 3 tablespoons oyster sauce
- 1/2 cup green onion, minced
- 1 lb tofu, 1/2 inch cube
- 1 Chinese cabbage, 1/2 inch slice
Method
- In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
