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White, Red, and Green Soup

Soups and Congees

White, Red, and Green Soup
1 sheet green seaweed laver
8 fish balls, cut into quarters
1/2 cup lightly mashed silken bean curd
4 cups chicken stock, brought to the boil
1 slice fresh ginger, minced very fine
1/4 cup pomegranate seeds
1. Rinse the sheet of seaweed, slightly dry it over a heat source, then shred it.
2. Pour the boiling soup into a tureen or large bowl, add the rest of the ingredietns, and serve immediately.

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