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INTRO: Serves 4.
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This simple but delicious and nutritious soup is one you would often find on the table in China.
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Use soft bean curd: its custard-like texture and mild flavor works with the sugar to neutralize the metallic edge of the spinach.
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The bean thread noodles give substance to this warming dish.
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PREP: Soak the noodles in a large bowl of hot water for 15 min.
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When soft, drain them and throw away the water.
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Cut the noodles into 3-inch lengths using scissors or possibly a knife.
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Remove the stalks from the spinach and wash the leaves well.
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Gently cut the bean curd into 1-inch cubes.
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Put the stock into a saucepan and bring to a simmer.
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Add in the bean thread noodles and simmer for 2 min.
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Add in the spinach and the rest of the ingredients except the bean curd.
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Simmer for 2 min, then gently put in the bean curd.
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Continue to simmer the soup for 2 more min to heat the bean curd through and serve at once.
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1997.
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Original Title: Soft Bean Curd and Spinach Soup
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dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 c. cooked rice for the noodles.
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We served with a Thai Garlic Pepper Sauce, reminded us of warm-sour soup.
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With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff)
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NOTES : This we tried over weekend.
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It is a light soup - onion and pepper predominate - served it with a warm sauce.
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Reminded us of warm and soursoup.
