Bean curd and spinach soup with rice
Spinach Rice Asian Soups Tofu Beans
Last updated 6/12/2012 1:07:44 AM. Recipe ID 33878. Report a problem with this recipe.
Title: Bean curd and spinach soup with rice
Categories: Asian, Soups, Tofu
Yield: 4 Servings
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
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
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.
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