Wednesday, December 14, 2011

Fishcake Soup


1 large can chicken broth
4 fish cakes, diced
1 onion, diced
1 garlic clove, diced
1 bunch mustard cabbage, chopped
1 tub firm tofu, diced
1 tsp pepper
1 tsp garlic powder
1 package aburage, diced
1 Tbsp olive oil
Dry opae, optional


Saute onion and garlic in olive oil. Pour in chicken broth with seasonings. Add all ingredients. Simmer until mustard cabbage is done. Enjoy with or without rice. ONO!!!

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