White River soup with wontons and tofu puff (Hún tún yú tang) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 153) by Kathy Fang and Peter Fang

  • scallions
  • fish sauce
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute cilantro for scallions. Can use the chili oil on page 274, and the wontons on page 249. See "Note" sidebar for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for scallions. Can use the chili oil on page 274, and the wontons on page 249. See "Note" sidebar for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.