Basic Bean Curd Soup Recipe

• 6 c. Stock
• 2 x Bean curd cakes
• 1 tsp Salt

1. 1.
2. Cut bean curd cakes in thin slices or possibly 1-inch cubes.
3. 2.
4. Bring stock to a boil.
5. Add in bean curd and simmer, covered, only to heat through.
6. Season with salt.
7. VARIATIONS: Add in with bean curd any of the following vegetables:
8. BAMBOO SHOOTS: 1/2 c., sliced thin.
9. Simmer, covered, 3 min.
10. BEAN SPROUTS: 1/2 c.. Simmer, covered, 2 min.
11. CHINESE CABBAGE: 1 C., cut in 1-inch Sections.
12. Simmer, uncovered, 3 min.
13. MUSHROOMS, FRESH: 1/2 c., sliced thin.
14. Simmer, covered, 3 min.
15. MUSHROOMS: 8 dry black (soaked), sliced.
16. Simmer, covered, 10 to 15 min.
17. MUSTARD CABBAGE: 1 C., cut in 1-inch SectionS.
18. Simmer, uncovered, 3 to 5 min.
19. SPINACH: 1 C., cut in 1-inch sections.
20. Simmer, uncovered, 1 to 2 min.

stock, curd cakes, salt

Taken from cookeatshare.com/recipes/basic-bean-curd-soup-79218 (may not work)