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Bean Curd and Spinach Soup with Rice

Bean Curd and Spinach Soup with Rice is built on Bean Thread Noodles, Cooked Rice Or Less, Fresh Spinach, Tofu Mori Nu Lite Firm, and Chicken Stock Or Vegetable Stock. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 oz
• 1 cup
• 1 1/2 lb
• 8 oz
• 1 qt
• 2 tbsp
• 3 tbsp
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   When soft, drain them and discard the water.

2. 2

   Cut the noodles into 3-inch lengths using scissors or a knife.

3. 3

   Remove the stalks from the spinach and wash the leaves well.

4. 4

   Gently cut the bean curd into 1-inch cubes.

5. 5

   Put the stock into a saucepan and bring to a simmer.

6. 6

   Add the bean thread noodles and simmer for 2 minutes.

7. 7

   Add the spinach and the rest of the ingredients except the bean curd.

8. 8

   Simmer for 2 minutes, then gently put in the bean curd.

9. 9

   Continue to simmer the soup for 2 more minutes to heat the bean curd through and serve at once.

10. 10

    Recipe by: Asian Vegetarian Feast (1988) Ken Hom

11. 11

    Dec 08, 1997