Recipe - Soft Bean Curd And Spinach Soup

4 Shiitake mushrooms; dried
1 pack (10oz) bean curd or tofu
4 ounce Shrimp; shelled & deveined
1 teaspoon Sherry
1 teaspoon Cornstarch (optional; save 1
gr. carb)
5 cup Chicken stock
One half cup Cooked chicken breast;
cut or sliced up
Salt

From: "sharon@sols.com" sharon@sols.com

Date: Thu, 25 Apr 1996 18:58:13 0600

Recipe By : adapted from Madame Wong's LongLife Chinese Cookbook

Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems,
and cut into quarters. Cut tofu into One half inch squares.

Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl
with sherry and cornstarch. Set aside.

Pour stock into casserol dish (large pot). Add mushrooms, tofu, and bamboo
shoots. Bring to boil. *Simmer* 30 minutes

Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season
with salt to taste.

Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium

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