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Crisco
Bakso soup
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Ingredients
Directions
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Bring the stock to the boil with the chicken breast.
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Finely chop 2 cloves of garlic and keep them separate. Puree the rest of the garlic with the ginger and add this puree to the stock. Cook gently for about 10 minutes.
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Pour boiling water over the noodles and let it soak for 3-4 minutes. Drain, rinse cold water and keep separate.
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Heat the wok oil and stir fry the tofu 1-2 minutes. Keep separate.
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Knead the mince with the remaining garlic, sweet soy sauce, sambal, carrot, leek, flour, egg, salt and pepper. Form balls of about 2 cm and cook for 4-5 minutes in the stock. Put the bean sprouts through.
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Divide the noodles and tofu over bowls and spoon the stock.
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Sprinkle with the celery and onions.
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Nutrition
615Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs13% DV39g
Fiber0% DV0g
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