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Chinese Winter Soup

Chinese Winter Soup

My niece, Sarah, asked for this recipe. I thought I’d share it with all of you. This came out of an old “Fannie Farmer Cookbook” with my [additions] in place.

[Saute for 5 minutes in 2 tablespoons of olive oil:
– 1 onion, sliced thinly and then quartered
– 1 carrot, cut julienne style
– 1 cup kale, chopped (When using this, don’t add the spinach below)
– leftover chicken, pork, shrimp, or beef]

Add 4 cups chicken broth to the pan and add:
– 1 cup sliced mushrooms
– 1/2 lb. tofu, cubed
– 2 tablespoons light soy sauce
– 2 tablespoons cider vinegar
– 1/2 teaspoon freshly ground pepper
– 2 tablespoons sesame oil
– 1/2 teaspoon Tabasco

Simmer for ten minutes. Then add:
– 1 cup fresh raw spinach

After the spinach has wilted, add and stir constantly until thickened:
– 2 tablespoons cornstarch dissolved in 3 tablespoons water

Serve with sliced green onions.


About rlbreflections

Born and raised in Muskegon, Michigan. Graduated from Oakridge High School - Go Blue! Married a University of Michigan grad - Go Blue! Back in college full-time at East Tennessee State University - Go Blue!

2 responses »

  1. Thanks Aunt Rhonda 🙂 Cant wait to make it! Love you

  2. Thanks Rhonda! This sounds really tasty and healthy : )


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