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    You are in: Home / Recipes / Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup Recipe
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    Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

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    • on January 03, 2009

      I had a tough time rating this. I made this the first time as written (but used sesame oil in place of peanut because I knew it woul be bland), and it was ok, but just ok. It was screaming for more flavor. The second time, I made this with (again) the sesame oil, and used chicken broth in place of the water. I also added 3 chopped scallions, garlic, grated ginger, a splash of soy sauce and a pinch of crushed red pepper. It was excellent and still not that much more effort! I do like the note in srep 4 about adding some cellophane noodles, but even with adding the noodles, I still feeel that the base of the soup needs to be more flavorful, because as written, it's bland. Thanx, though. It was a fun soup to play with!

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    Nutritional Facts for Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 38.2
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 27.1 mg
    Total Carbohydrate 1.3 g
    Dietary Fiber 0.5 g
    Sugars 0.7 g
    Protein 1.0 g


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