Bean Curd And Spinach Soup With Rice Recipe

• 2 ounce bean thread noodles or possibly 1 c. cooked rice or possibly less
• 1 1/2 lb fresh spinach
• 8 ounce Tofu Mori-nu lite hard
• 1 quart chicken stock or possibly vegetable stock
• 2 Tbsp. soy sauce
• 3 Tbsp. rice wine or possibly dry sherry
• 2 tsp sugar
• 1/2 tsp salt

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

noodles, fresh spinach, hard, chicken, soy sauce, rice wine, sugar, salt

Taken from cookeatshare.com/recipes/bean-curd-and-spinach-soup-with-rice-80933 (may not work)