Spinach And Bean Curd Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soup | 2 | Servings | |
INGREDIENTS
| 3 | c | Chicken or beef stock |
| 1/2 | lb | Spinach, torn into small |
| pieces | ||
| 2 | Cakes bean curd, cut into 1 | |
| inch cubes | ||
| 1 | Scallion, chopped | |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> 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, http://www.erols.com/hosey.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 532.1mg
Potassium: 393.1mg
Carbohydrates: 49.6g
Fiber: 4.7g
Sugar: 26.4g
Protein: 4.9g