Bean Curd & Spinach Soup with Rice
2 ounces of bean thread noodles or 1 cup of cooked rice
1 1/2 pounds of fresh spinach
8 ounces of Tofu Mori-nu lite firm
1 quart of chicken stock or vegetable
2 tablespoons of Soy sauce
3 tablespoons of rice wine or dry sherry
2 teaspoons of sugar
1/2 teaspoon of salt |
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INTRO: Serves 4. This simple but delicious and nutritious soup is one you would often find on the table in China. Use soft bean curd: its custard-like texture and mild flavor works with the sugar to neutralize the metallic edge of the spinach. The bean thread noodles give substance to this warming dish. PREP: Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain them and discard the water. Cut the noodles into 3-inch lengths using scissors or a knife. Remove the stalks from the spinach and wash the leaves well. Gently cut the bean curd into 1-inch cubes. Put the stock into a saucepan and bring to a simmer. Add the bean thread noodles and simmer for 2 minutes. Add the spinach and the rest of the ingredients except the bean curd. Simmer for 2 minutes, then gently put in the bean curd. Continue to simmer the soup for 2 more minutes to heat the bean curd through and serve at once. Serving Size: 4 Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997. Original Title: Soft Bean Curd and Spinach Soup Dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 cup cooked rice for the noodles. We served with a Thai Garlic Pepper Sauce, reminded us of hot-sour soup. With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff) Recipe by: Asian Vegetarian Feast (1988) Ken Hom Posted to Digest eat-lf.v097.n312 by KitPATh <phannema@wizard.ucr.edu> on Dec 08, 1997
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