Yield: 2 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken or beef stock |
½ pounds | Spinach; torn into small pieces |
2 \N | Cakes bean curd; cut into 1 inch cubes |
1 \N | Scallion; chopped |
\N \N | Salt |
\N \N | Freshly ground black pepper |
From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Bring the stock to the boil in a pan. Add the spinach and bean curd. Bring back to the boil, then add the spring onion (scallion) and salt and pepper to taste. Simmer the soup for about 10 minutes - do not overcook or the spinach will lose its green colour and the bean curd will become tough.
Serve immediately.
EAT-L Digest 1 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .