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Bean Curd And Spinach Soup With Rice Recipe

by Global Cookbook

Ingredients

2 ounce bean thread noodles or possibly 1 c. cooked rice or possibly less 1 1/2 lb fresh spinach 8 ounce Tofu Mori-nu lite hard 1 quart chicken stock or possibly vegetable stock

2 Tbsp. soy sauce 3 Tbsp. rice wine or possibly dry sherry 2 tsp sugar 1/2 tsp salt

Directions

1. 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.
2. PREP: Soak the noodles in a large bowl of hot water for 15 min. When soft, drain them and throw away the water. Cut the noodles into 3-inch lengths using scissors or possibly a knife. Remove the stalks from the spinach and wash the leaves well. Gently cut the bean curd into 1-inch cubes.
3. Put the stock into a saucepan and bring to a simmer. Add in the bean thread noodles and simmer for 2 min. Add in the spinach and the rest of the ingredients except the bean curd. Simmer for 2 min, then gently put in the bean curd. Continue to simmer the soup for 2 more min to heat the bean curd through and serve at once.
4. Original Title: Soft Bean Curd and Spinach Soup
5. dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 c. cooked rice for the noodles. We served with a Thai Garlic Pepper Sauce, reminded us of warm-sour soup. With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff)
6. NOTES : This we tried over weekend. It is a light soup - onion and pepper predominate - served it with a warm sauce. Reminded us of warm and soursoup.

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