Soup Cookbook

Directions

• 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 5 minutes.
• SPINACH: 1 Cup, cut in 1-inch sections.
• Simmer, uncovered, 1 to 2 minutes.
• From , ISBN 0-517-65870-4.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.