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October 16, 2018
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Breakfast Soup

32 ounces low-salt chicken broth
1 container cabbage kim chee
1 container extra-firm tofu, approximately 1 pound, cut into 1-inch squares
1 leek, white part only
5 green onions, thinly sliced
1 pound monkfish or other firm-fleshed white fish
2 cloves raw garlic, sliced
1 (or as many as you can handle) jalapeno peppers, thinly sliced, seeds removed
2 tablespoons Korean Hot Bean Paste (optional, but adds authenticity)

Kim chee
Fresh eggs, fried over-easy
Boiled soybeans (edamame in Japanese)
Edamame (fresh soybeans)
5 cloves garlic, thinly sliced
Boiled oyster mushrooms, see recipe

Add all ingredients except tofu to pot. Bring to boil, lower heat and simmer 5 minutes. Add tofu. Simmer 10 minutes. Serve very hot.

Set the banchan in small bowls for all to share. Leave the soup in its pan and serve. Serve rice in bowls. Now graze.

Thursday, March 14, 2002

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