Everyday tong from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 294) by Kristina Cho

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • rmardel on June 10, 2025

    Good basic soup. I tend to make soup often and this is a good base for many happy meals. I did not use the bouillon cube, rather using a quart of chicken stock that I had just simmered with cilantro stems and the ends of a chunk of ginger. I added 4 cups of water and proceeded as written. I'd never used kohlrabi in soup before, but it was quite nice and I will do so again.

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