| 5-6 lbs Chinese Vegetables (I have used Baby Bok Choy, Chinese Mustard Greens (gai choi), and Chinese or Vietnamese Spinach) |
11 oz |
$2.80 per 32 ounces
|
$0.96 |
| 2 packages Tofu |
1/4 pkg |
$2.19 per 14 ounces
|
$0.12 |
| 12 cups water |
1 1/2 cups |
n/a
|
|
| 1 Tbsp Hon Dashi (japanese fish stock) or other fish stock (use chicken broth as a substitute) |
3/8 teaspoon |
$2.99 per 15 ounces
|
$0.01 |
| 1 Tbsp Fish Sauce |
3/8 teaspoon |
$5.49 per 7 ounces
|
$0.06 |
| 1 Tbsp Soy Sauce |
3/8 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
| 4 Tbsp Miso |
1 1/2 teaspoons |
$3.32 per pound
|
$0.06 |
| 1 Tbsp chopped garlic |
3/8 teaspoon |
$4.00 per pound
|
$0.01 |
| 1 Tsp minced ginger |
1/8 teaspoon |
$2.99 per pound
|
$0.00 |
| 2 Tbsp torn fresh Basil leaves |
3/4 teaspoon |
$2.59 per cup
|
$0.04 |
| 2 Tbsp Chili Sauce or to taste (I've used Thai Tom Yum soup base as well as regular red asian chili sauces) |
3/4 teaspoon |
$4.79 per 5 fluid ounces
|
$0.12 |
| Total per Serving |
$1.40 |
| Total Recipe |
$11.24 |
Suggestions?