Yan-Kit's Classic Chinese Cookbook/Yan-Kit 1998

Bean Curd Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cakes bean curd 4 ounces frozen small green peas salt
1-1/2 pints clear stock thin soy sauce to taste 1 to 2 tablespoons peanut or corn oil



1 Cut each cake of bean curd into 32 cubes: cut lengthwise into 4 pieces, then crosswise into another 4 pieces and then halve each piece. Steep in hot water for 10 to 15 minutes. Drain, handling with care, so as not to break them.
2 Place the peas in a saucepan of boiling salted water and simmer for about 3 minutes. Drain.
3 Put the stock, bean curd and peas in a saucepan and bring to a boil. Season with salt and a little soy sauce. Add the oil. Transfer to a large warm soup tureen or individual soup bowls and serve.

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