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1. Soak dried mushrooms. 2. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked mushrooms. 3. Bring Stock to a boil. Add mushrooms and bamboo shoots and simmer, covered, 10 minutes. 4. Add spinach and simmer, uncovered, 2 minutes more. Season with salt and sesame oil. VARIATIONS: For the dried mushmoms, substitute 1/4 pound fresh mushrooms, sliced. For the bamboo Shoots, substitute 1/2 cup celery or 1/2 cup carrots, diced. For the spinach, substitute water cress. From
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|Serving Size: 1 Serving (2195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8506.1mg||293 %|
|Potassium 489.5mg||13 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 31.4g|
|Protein 2.6g||4 %|
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Calories per serving: 139
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