Bean curd and spinach soup with rice

4 Servings

Ingredients

Quantity Ingredient
2 ounces Bean thread noodles -or-
1 cup Cooked rice; or less
1½ pounds Fresh spinach
8 ounces Tofu Mori-nu lite firm
1 quart Chicken stock or vegetable stock
2 tablespoons Soy sauce
3 tablespoons Rice wine or dry sherry
2 teaspoons Sugar
½ teaspoon Salt

Directions

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 ¾ 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, 2½ g fat (13⅖% cff) Recipe by: Asian Vegetarian Feast (1988) Ken Hom Posted to Digest eat-lf.v097.n312 by KitPATh <phannema@...> on Dec 08, 1997

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