| 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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