Fresh Bean Curd and Green Pea Soup

Name: Fresh Bean Curd and Green Pea Soup ( )
Cuisine: China
Ingredients: ¼ cup Scallion Oil; 1 teaspoon salt; 1 tablespoon peeled and minced ginger; 1½ cups fresh or thawed frozen green peas; 2 carrots, cut into ⅓-inch dice (1 cup); 5½ cups Vegetable Stock; 2 tablespoons Shaoxing wine; 4 fresh firm bean curd cakes (1 pound total), cut into ⅓-inch dice

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

I have nicknamed this delightful, light summer soup “red, green, and white soup” because of its green peas, white bean curd, and the carrots, which though orange, are called red turnips in China.

Ingredients

¼ cup Scallion Oil
1 tablespoon peeled and minced ginger
1

Asia
China
Soup
Vegan
Summer

Method

Heat a large pot over high heat for 30 seconds. Add the scallion oil, ginger, and salt and stir briefly. Add the carrots and stir for 1 minute. Add the peas, mix, then add the wine and stir well. Add the stock, stir to blend all of the ingredients, and bring to a boil. Allow the soup to cook, uncovered, for 1 minute. Add the bean curd, stir to mix well, and bring back to a