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Country Style Vegetable Soup with Fermented Black Beans and Tofu
FOOD5220Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups broth (aromatic, see recipe below)
- 15 oz. firm tofu
- 1 Tbsp. peanut oil (preferably the fragrant Chinese kind)
- 1 napa cabbage (– about 1 ¼ pound)
- 1 bok choy (4-5 inches in length)
- 6 scallions (white and light green parts, about 2 inches in length, sliced lengthwise)
- 1 Tbsp. fish sauce (high quality, i recommend red boat, which is as good as forbes says it is)
- 2 tsp. brown sugar
- 1 Tbsp. brown rice vinegar (organic)
- 2 Tbsp. salted black bean (fermented, also called)
- 2 tsp. salt (soy sauce, but be careful this will vary with the, iness of your fish sauce)
- 6 oz. bean (or thin rice, vermicelli)
- 1 Tbsp. dark sesame oil
- 1 cilantro leaves
- chili oil (chinese spicy, to taste, optional)
- 1/4 cup fermented black beans (also called “Salted Black Beans”, coarsely chopped)
- 6 scallions (coarsely chopped)
- 1 fresh ginger (unpeeled and coarsely chopped)
- 1/2 cup chopped cilantro (coarsely, stems)
- 6 cloves garlic (smashed, no need to peel them)
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