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The whole shebang requires 3 and a half hours, but most of that is cooking the broth -- the rest of the soup takes only minutes.

Source: Blueprint, January/February 2008
Total Time Prep Servings


For the soup:

For the garnish:


Cook's Notes

It's important to get it as clear as possible to avoid a greasy taste and texture, which is why you start it in one pot and transfer it to another. For best results, make it the day before, refrigerate overnight, and skim the fat off the top before reheating. All of the ingredients can be purchased at an Asian grocer.

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