Bean Curd and Spinach Soup with Rice

         Yield: 4 Servings
Categories: Asian, Soups, Tofu

2 oz Bean thread noodles -or- 1 c Cooked rice; or less 1 1/2 lb Fresh spinach 8 oz Tofu Mori-nu lite firm 1 qt Chicken stock or vegetable -stock 2 tb Soy sauce 3 tb Rice wine or dry sherry 2 ts Sugar 1/2 ts Salt 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 <phannema@wizard.ucr.edu> on Dec 08, 1997