Bean Curd and Spinach Soup with Rice

Bean Curd and Spinach Soup with Rice

Ingredients:
Long-grain white rice
Spinach
Tofu
Shortening
Tamari soy sauce
Sugar
Salt

Directions:
1. INTRO: Serves
2. This simple but delicious and nutritious soup is one you would often find on the table in China.
3. 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.
4. PREP: Soak the noodles in a large bowl of hot water for 15 min.
5. When soft, drain them and throw away the water.
6. Cut the noodles into 3-inch lengths using scissors or possibly a knife.
7. Remove the stalks from the spinach and wash the leaves well.
8. Gently cut the bean curd into 1-inch cubes.
9. Put the stock into a saucepan and bring to a simmer.
10. Add in the bean thread noodles and simmer for 2 min.
11. Add in the spinach and the rest of the ingredients except the bean curd.
12. Simmer for 2 min, then gently put in the bean curd.
13. Continue to simmer the soup for 2 more min to heat the bean curd through and serve at once.
14. Original Title: Soft Bean Curd and Spinach Soup dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 cup cooked rice for the noodles.
15. We served with a Thai Garlic Pepper Sauce, reminded us of warm-sour soup.
16. NOTES: This we tried over weekend.
17. It is a light soup - onion and pepper predominate - served it with a warm sauce.
18. Reminded us of warm and soursoup.