Spinach and bean curd soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken or beef stock |
| ½ | pounds | Spinach; torn into small pieces |
| 2 | Cakes bean curd; cut into 1 inch cubes | |
| 1 | Scallion; chopped | |
| Salt | ||
| Freshly ground black pepper | ||
Directions
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, .