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Chinese Shrimp and Tofu Soup

Reviewed: Aug. 1, 2011
This was a really great base to work with. I sauteed beet greens and stems with twice the amount of garlic and ginger called for, and omitted the peas. 1t of salt makes the soup very salty and overpowers the spices, so I used 1/4t salt. More can be added at the table. I also added a can of water chestnuts -- many variations can be made to this great start.
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