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Oriental vegetable stock
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Ingredients
Directions
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Heat the broth. Add the onion, soy sauce, ginger, peppercorns, star anise, cloves and garlic and simmer for at least 30 minutes on a low setting.
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Remove the pan from the heat source and pour the broth through a sieve so that only the liquid remains.
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Pour the stock back into the pan and add the red pepper, mushrooms and bok choy and cook for about 3 minutes.
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Serve the soup with the coriander and 1 egg.
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Nutrition
140Calories
Sodium0% DV0g
Fat11% DV7g
Protein22% DV11g
Carbs2% DV7g
Fiber0% DV0g
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