Broth simmers with mushroom stems and fresh ginger to develop flavor. After that, chopped carrots, bok choy, red pepper, mushrooms and tofu go in for a colorful, flavorful dinner.
Broth simmers with mushroom stems and fresh ginger to develop flavor. After that, chopped carrots, bok choy, red pepper, mushrooms and tofu go in for a colorful, flavorful dinner. E. Jason Wambsgans Chicago Tribune
Broth simmers with mushroom stems and fresh ginger to develop flavor. After that, chopped carrots, bok choy, red pepper, mushrooms and tofu go in for a colorful, flavorful dinner. E. Jason Wambsgans Chicago Tribune

Crisp vegetables, aromatic broth make for a tasty soup

April 28, 2015 09:50 PM

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