Spinach and bean curd soup

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, .

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