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SEATTLE — If you're looking for a way to warm yourself up on these cold days we've been having, our plant-based chef Makini Howell from Plum Bistro has the perfect recipe for you. She joined us from Makini's Kitchen.
"Chicken" Noodle Soup By Makini Howell
Use 2 packs of chicken soup base with 3 cups boiling water. Add in torn tofu pieces and marinate. Remove from marinade and deep fry until crispy.
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