A work is not to be judged by any effects on the bodies of men; such as tears, trembling, groans, loud outcries, agonies of body, or the failing of bodily strength. The influence persons are under is not to be judged of one way or other by such effects on the body. Scripture nowhere gives us any such rule. We cannot conclude that persons are under the influence of the true Spirit because we see such effects upon their bodies. This is not given as a mark of the true Spirit; nor on the other hand, have we any reason to conclude from any such outward appearances that persons are not under the influence of the Spirit of God. There is no rule of Scripture given us by which to judge spirits that either expressly or indirectly excludes such effects on the body, nor does reason exclude them.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Asian	Asian, Soups, Tofu	4	Servings

INGREDIENTS

2	oz	Bean thread noodles -or-
1	c	Cooked rice; or less
1 1/2	lb	Fresh spinach
8	oz	Tofu Mori-nu lite firm
1	qt	Chicken stock or vegetable stock
2	tb	Soy sauce
3	tb	Rice wine or dry sherry
2	ts	Sugar
1/2	ts	Salt

INSTRUCTIONS

INTRO: Serves 4. This simple but delicious and nutritious soup is one you
would often find on the table in China. Use soft bean curd: its
custard-like texture and mild flavor works with the sugar to neutralize the
metallic edge of the spinach. The bean thread noodles give substance to
this warming dish.
PREP: Soak the noodles in a large bowl of warm water for 15 minutes. When
soft, drain them and discard the water. Cut the noodles into 3-inch lengths
using scissors or a knife. Remove the stalks from the spinach and wash the
leaves well. Gently cut the bean curd into 1-inch cubes.
Put the stock into a saucepan and bring to a simmer. Add the bean thread
noodles and simmer for 2 minutes. Add the spinach and the rest of the
ingredients except the bean curd. Simmer for 2 minutes, then gently put in
the bean curd. Continue to simmer the soup for 2 more minutes to heat the
bean curd through and serve at once.
Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow
and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.
Original Title: Soft Bean Curd and Spinach Soup
dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 cup cooked rice for
the noodles. We served with a Thai Garlic Pepper Sauce, reminded us of
hot-sour soup. With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff)
Recipe by: Asian Vegetarian Feast (1988) Ken Hom
Posted to Digest eat-lf.v097.n312 by KitPATh <phannema@wizard.ucr.edu> on
Dec 08, 1997

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