Name: Basic Bean Curd Soup
Ingredients: 6 c Stock; 2 Bean curd cakes; 1 ts Salt; 5 minutes.

All our minds are working in overdrive recruiting files to “dwell upon” (Phil. 4:8). Do those thoughts successfully pass through the spiritual grid presented to us in Philippians 4:8? Are we needlessly putting thoughts in our minds that are contrary to Philippians 4:8? Therefore, think twice before you look at that picture, watch that movie, entertain that gossip, visit that place, receive that counsel, read that article and listen to that song. Are you guarding your heart by living a disciplined life in the pursuit of righteous living and practicing self-control at to what you choose to dwell upon?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Soup	4	Servings

INGREDIENTS

6	c	Stock
2		Bean curd cakes
1	ts	Salt
	5	minutes.

INSTRUCTIONS

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: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.
BEAN SPROUTS: 1/2 cup. Simmer, covered, 2 minutes.
CHINESE CABBAGE: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3
minutes.
MUSHROOMS, FRESH: 1/2 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, http://www.erols.com/hosey.

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