Recipe - Basic Bean Curd Soup

6 cup Stock
2 Bean curd cakes
1 teaspoon Salt

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

2. Bring stock to a boil. Add bean curd and simmer, covered, only to
heat through. Season with salt.

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

BAMBOO SHOOTS: One half cup, cut or sliced up thin. Simmer, covered, 3 minutes.

BEAN SPROUTS: One half cup. Simmer, covered, 2 minutes.

CHINESE CABBAGE: 1 Cup, cut in 1inch Sections. Simmer, uncovered, 3
minutes.

MUSHROOMS, FRESH: One half cup, cut or sliced up thin. Simmer, covered, 3 minutes.

MUSHROOMS: 8 dried black (soaked), cut or sliced up . Simmer, covered, 10 to 15
minutes.

MUSTARD CABBAGE: 1 Cup, cut in 1inch SectionS. Simmer, uncovered, 3 to
5 minutes.

SPINACH: 1 Cup, cut in 1inch sections. Simmer, uncovered, 1 to 2
minutes.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.