Squash Soup
5 lb. boneless chicken (optional beef or pork)
squash (large squash)
4 bunch won bok cabbage
opae (dry shrimp)
1 box firm tofu
Directions:
saute chicken (bite size) with hawaiian salt
1 can chicken broth or bouillon cube
add 4 cups water and simmer
add squash (simmer 10 minutes)
add won bok stems (simmer 5 minutes)
add won leaves(simmer 5 minutes)
turn off and add firm tofu.
Saute: to cook and/or brown food in a small amount or oil or shortening.
Posted: November 5th, 2006 under SOUPS.
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