Fresh bean curd and green pea soup from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

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Notes about this recipe

  • Delys77 on January 13, 2025

    Made this again last night and perhaps our tastes have changed. I did enrich the broth with ginger, garlic, onion etc... Simple and quite nice actually.

  • Delys77 on October 16, 2011

    I used chicken broth as I was out of veggie broth. The overall flavour is relatively simple, which may work very well if it is the first course preceeding a spicy asian meal. The scallion oil does add some richness, overall it is pretty good and well balanced but not spectacular.

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