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Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute. Add onions, stirfry till dark brown. Add water, bring to a boil, turn to simmer. Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup. Break toasts in quarters, add to soup. Boil till bread softens. Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add to soup. Boil for one minute. Serve hot. Making time: 25 minutes Makes: 5 servings Shelflife: Best fresh Variation: If on a diet, one may use brown whole wheat bread instead of white milk or plain bread.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 45 (73%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.1mg||2 %|
|Sodium 183.3mg||6 %|
|Potassium 6.7mg||0 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.3g|
|Protein 0g||0 %|
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Calories per serving: 62
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