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JAPANESE TOFU SOUP 
1 pkg. (8 oz.) oriental egg noodles
2 tbsp. olive oil
5 scallions, including tops, sliced diagonally
1 tsp. minced fresh ginger
5 c. chicken bouillon
1 sm. head cabbage, thinly sliced
12 oz. firm tofu, diced into 1/2 inch cubes
1/2 tsp. salt
1/4 tsp. black pepper

Cook the noodles according to package directions. Drain and toss with 1 tablespoon of the olive oil. Set aside.

In 12 inch wok or large skillet heat the second 1 tablespoon of olive oil over moderate heat for 30 seconds, then add scallions and ginger and stir fry for 2 minutes, or until crisp tender.

Add bouillon and bring to a boil over high heat. Add the cabbage and reduce heat to moderate and cook until crisp tender (about three minutes). Stir in the cooked noodles and tofu, salt and pepper. Serves 6.

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