Food recipes
Bean Curd And Spinach Soup With Rice Recipe
Bean Curd And Spinach Soup With Rice Recipe Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt spinach, raw tofu, raw, regular, prepared with calcium sulfate shortening, vegetable, househol...
Bean Curd And Spinach Soup With Rice Recipe
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
spinach, raw
tofu, raw, regular, prepared with calcium sulfate
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
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 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.
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.
1997.
Original Title: Soft Bean Curd and Spinach Soup
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)
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.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
spinach, raw
tofu, raw, regular, prepared with calcium sulfate
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
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 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.
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.
1997.
Original Title: Soft Bean Curd and Spinach Soup
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)
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.