Basic bean curd soup

Yield: 4 Servings

Measure Ingredient
6 cups Stock
2 \N Bean curd cakes
1 teaspoon Salt
\N 5 minutes.

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: ½ cup, sliced thin. Simmer, covered, 3 minutes.

BEAN SPROUTS: ½ cup. Simmer, covered, 2 minutes.

CHINESE CABBAGE: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3 minutes.

MUSHROOMS, FRESH: ½ 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 SPINACH: 1 Cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2 minutes.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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