| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1 | Chicken stock cube | |
| 1 | tb | Soy sauce |
| 1 | ds | Tabasco |
| 1 | Squeeze lemon juice | |
| 1 | lg | Cultivated brown mushroom; chopped |
| 1 | dr | Sesame oil |
| 1 | dr | Honey |
| 4 | Broccoli florets; sliced | |
| 1 | Duck breast; cooked (see | |
| ; following recipe) | ||
| 1 | tb | Chopped coriander; basil, parsley |
INSTRUCTIONS
1 Bring a pint of water to the boil and crumble in the stock cube. Add the leftover ingredients, leaving the herbs to just before serving. Simmer gently for 10 minutes. Slice the duck breast, place in a bowl and pour over the soup. Converted by MC_Buster. Per serving: 85 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 1043mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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