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Chinese Shrimp and Tofu Soup

Reviewed: Oct. 16, 2012
I grated the ginger (I keep mine in the freezer, which makes grating easy) and substituted Chinese greens and broccoli slaw for the peas. I also added enoki mushrooms, used size 31/40 shrimp and added an extra pint of broth. I didn't bother thickening with cornstarch. It worked out beautifully!
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