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Pickled Mustard Leaf Soup
Mi Mi Khaing
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Ingredients
1 cup pickled mustard leaves OR sauerkraut
3-inch square white beancurd
1 egg
Methods
Cut pickled mustard leaves into tiny pieces.
2. Have beancurd soup ready as in Beancurd and Chinese Cabbage Soup above. Add mustard leaves, let boil again; beat egg, stir in and serve after 1 minute.

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