Mustard Cabbage Soup with Ham and Tofu
—Genji Santoki, Board of Directors, Wahiawa General Hospital
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Ingredients
- 1 lb. mustard cabbage (gai choy) or Chinese cabbage (won bok), cut into 2-inch lengths
- 1 cup diced cooked ham
- 1 cup diced tofu
- 1 can water chestnuts, sliced
- 10 cups canned chicken broth (or homemade chicken stock)
- 1 jigger scotch (optional)
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