Soft Beancurd and Spinach Soup

Name: Soft Beancurd and Spinach Soup
Yield: Serves 4
Cuisine: Chinese
Ingredients: 225 g/8 oz soft beancurd, cut into 2.5cm/1in cubes; ½ tsp salt; 3 tbsp Chinese rice wine or dry sherry; 2 tbsp light soy sauce; 750 g/1 lb 10 oz fresh spinach, stalks removed and washed; 2 tsp sugar; 1.2 litres/2 pints Vegetable stock; 55 g/2 oz bean thread (transparent) noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

55 g/2 oz bean thread (transparent) noodles
1.2 litres/2

Asia
China
Soup
Vegan

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Using scissors or a knife, cut the noodles into 7.5cm/3in lengths.
Place the stock in a pan and bring to simmering point. Add the noodles and simmer for 2 minutes. Add all the remaining ingredients, except the beancurd and simmer for 2 minutes. Gently add the