Floral Bean-Curd Soup


Preparation info
  • The soup serves


    as a first course and more than 6 with other Chinese dishes.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This simple soup illustrates the way steaming is used to facilitate decoration. The bean-curd squares are mashed, seasoned with shrimp, formed into a mound, and decorated before the steaming. The “floral” mound floats when boiling stock is added.


  • ¼ pound small shrimp, shelled
  • 4 squares fresh bean curd
  • teaspoons


The Mound

March-chop the shrimp into a smooth paste as in the preceding recipe; place in a large bowl.

Put the bean-curd squares on the board and mash them well by pressing down on them with the flat of a cleaver or knife or rice them with a potato ricer until there are no lumps. Add to the shrimp. Sprinkle in the salt and pepper and mix well. Stir in the dissolved cornstarch,