Basic Bean Curd Soup Recipe

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   Cut bean curd cakes in thin slices or possibly 1-inch cubes.

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   Bring stock to a boil.

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   Add in bean curd and simmer, covered, only to heat through.

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   Season with salt.

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   VARIATIONS: Add in with bean curd any of the following vegetables:

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   BAMBOO SHOOTS: 1/2 c., sliced thin.

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   Simmer, covered, 3 min.

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    BEAN SPROUTS: 1/2 c.. Simmer, covered, 2 min.

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    CHINESE CABBAGE: 1 C., cut in 1-inch Sections.

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    Simmer, uncovered, 3 min.

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    MUSHROOMS, FRESH: 1/2 c., sliced thin.

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    Simmer, covered, 3 min.

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    MUSHROOMS: 8 dry black (soaked), sliced.

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    Simmer, covered, 10 to 15 min.

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    MUSTARD CABBAGE: 1 C., cut in 1-inch SectionS.

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    Simmer, uncovered, 3 to 5 min.

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    SPINACH: 1 C., cut in 1-inch sections.

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    Simmer, uncovered, 1 to 2 min.

No additional tips available.