Soft Beancurd and Spinach Soup

Name: Soft Beancurd and Spinach Soup
Yield: Serves 4
Cuisine: China
Ingredients: 50 g (2 oz) bean thread (transparent) noodles; 3 tablespoons rice wine or dry sherry; 3 tablespoons rice wine or dry sherry; ½ teaspoon salt; 2 teaspoons sugar; 750 g (l½ lb) fresh spinach; 50 g (2 oz) bean thread (transparent) noodles; 2 tablespoons light soy sauce; 1.2 litres (2 pints) vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This simple but delicious and nutritious soup is easy to prepare and one you would often find on the table in China. Use soft beancurd: its custard-like texture and mild flavour work with the sugar to neutralize the metallic edge of the spinach. The bean thread noodles give substance to this warming soup.

Ingredients

50 g (2 oz) bean thread (transparent) noodles
750 g (

Asia
China
Soup
Vegan

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain them and discard the water. Cut the noodles into 7.5 cm (3 in) lengths using scissors or a knife. Remove the stalks from the