Ingredients

• 2 ounces Bean thread noodles -or-
• 1 cup Cooked rice; or less
• 1 1/2 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
• 1/2 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 3/4 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, 2.
• 5 g fat (13.
• 4% cff) Recipe by: Asian Vegetarian Feast (1988) Ken Hom Posted to Digest eat-lf.
• v097.
• n312 by KitPATh
• ucr.edu> on Dec 08, 1997