Serves: 4
Total Calories: 143
1. Cut bean curd cakes in thin slices or 1-inch cubes.
2. Bring stock to a boil. Add bean curd and simmer, covered, only to heat through. Season with salt.
VARIATIONS:
* Add with bean curd any of the following vegetables:
BAMBOO SHOOTS: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.
BEAN SPROUTS: 1/2 cup. Simmer, covered, 2 minutes.
CHINESE CABBAGE: 1 cup, cut in 1-inch sections. Simmer, uncovered, 3 minutes.
MUSHROOMS, FRESH: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.
MUSHROOMS: 8 dried black (soaked), sliced. Simmer, covered, 10 to 15 minutes.
MUSTARD CABBAGE: 1 cup, cut in 1-inch sections. Simmer, uncovered, 3 to 5 minutes.
SPINACH: 1 cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Bean Curd Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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