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Stephanie Moyle Barber
Chinese soup with shrimps and roast beef
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Ingredients
Directions
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Heat the stock with 2 pots of water and bring to the boil.
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Saute the winter carrot with a cheese slicer and cut it into thin ribbons.
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Add the carrot to the stock with the noodle and cook for about 3 minutes at a low setting.
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Stir the noodle with a fork. Cut the bamboo shoots into thin strips and add to the stock with the spring onions and shrimps.
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Cut the roast beef into strips and add it to the soup just before serving.
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Spoon the soup into bowls and season with sambal and sweet soy sauce.
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Tasty with crackers.
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Nutrition
365Calories
Sodium0% DV0g
Fat8% DV5g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g
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