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Japanese   -   Tori Soup   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 1/4 Pound Chicken Meat -- raw
  • 10 Cups Water
  • 3/4 Teaspoon Salt
  • 1 Tablespoon Light Soy Sauce
  • 2 Sprigs Spinach
  • 4 Large Shiitake Mushrooms -- chopped
  • 1 Small Carrot -- chopped
  • 4 Pods Okra -- chopped
  • 2 Tablespoons Light Soy Sauce
Directions Gently boil chicken in water uncovered utnil liquid is reduced by half. About 1 hour. Add remaining ingredients, simmer until carrot is tender.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 1, Speed: 1, Overall: 2.33333 Rate this recipe

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