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Beancurd and Chinese Cabbage Soup
Mi Mi Khaing
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2 to 3 cups Chinese cabbage, prepared
4 to 5 cups boiled pork stock, as in Clearest Soup (Dish Id.48)
3-inch square white beancurd
Salt to taste
Large pinch pepper
Cut tender parts of Chinese cabbage into 1-inch pieces.
Bring broth to boil. Cut beancurd in slices and put into stock. Add leaves, correct seasoning, and serve.
Alternative greens for this recipe: any of vegetables listed in About Clear Soup with Stock of Meat (Dish Category: Miscellaneous Dish Id.47)

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