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
           -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.