PASTA DAY: Chinese Bean Curd Soup With Cellophane Noodles

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* Exported from MasterCook *

 

Chinese Bean Curd Soup With Cellophane Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 16

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces cellophane noodles -- (bean-thread)

15 ounces canned straw mushrooms -- with liquid

4 cups strong vegetable stock

OR 4 cups water

with 2 vegetable bouillon cubes

OR two 15-ounce cans vegetable broth

6 ounces fresh spinach

preferably triple-washed -- stemmed

rinsed and coarsely chopped

8 ounces soft or medium-firm tofu

cut into 1/2-inch dice

Salt and freshly ground black pepper

 

4 to 6 servings

 

Asian-style soups can be created in a quick burst of inspiration and little

forethought.

 

In a heatproof container, combine the cellophane noodles with enough hot

water to cover. Let stand, covered, for 15 minutes, or until al

dente. Drain well, then place on a cutting board and chop in several

directions until the noodles are, for the most part, shortened to 2-inch

lengths.

 

Meanwhile, combine the straw mushrooms and their liquid with the vegetable

stock in a soup pot. Bring to a simmer, then add the spinach and the

tofu. Simmer briefly, just until the spinach wilts and the tofu is heated

through.

 

Remove from the heat, stir in the noodles, and season to taste with salt

and pepper. Serve at once.

 

Calories: 152, Carbohydrate: 26 g, Total Fat: 1 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 459 mg

 

 

 

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