Basic bean curd soup
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Basic bean curd soup
  Basics    Beans    Soups  
Last updated 6/12/2012 1:07:14 AM. Recipe ID 33118. Report a problem with this recipe.
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      Title: Basic bean curd soup
 Categories: Soup
      Yield: 4 Servings
 
      6 c  Stock
      2    Bean curd cakes
      1 ts Salt
 
     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.




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Recipe ID 33118 (Apr 03, 2005)

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