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5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach) 2 packages Tofu 12 cups water 1 Tbsp Hon Dashi (japanese fish stock ) or other fish stock (use chicken broth as a substitute) 1 Tbsp Fish Sauce 1 Tbs [...]
Read the recipe at cookeatshare.com
