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

If the Spirit of God is at work in your life, nothing will stop you from making this commitment. You have nothing to fear in telling someone that. You have nothing to fear in saying to someone, “I want you to think about this, I want you to consider the cost carefully.” You have nothing to fear. What you're doing is stopping people from superficial, non-saving delusion. You're backing them off and saying, let's find out whether this is really the work of the Spirit of God and what is happening in your life is not a momentary, emotional thing, but what is happening in your life is the true, regenerating work of the Holy Spirit producing an unrelenting repentance and an undying faith that will go through every barrier. You do all the important things in life by calculating carefully. This is the most important thing you'll ever do.

John MacArthur

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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