Spinach and Bean Curd Soup

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Try this Spinach and Bean Curd Soup recipe, or contribute your own.


2 Cakes bean curd; cut into 1
1 Scallion; chopped
Black Pepper; freshly ground
1/2 lb Spinach; torn into small
3 c Chicken or beef stock

Original recipe makes 2 Servings



From: Anja Wolle Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Bring the stock to the boil in a pan. Add the spinach and bean curd. Bring back to the boil, then add the spring onion (scallion) and salt and pepper to taste. Simmer the soup for about 10 minutes - do not overcook or the spinach will lose its green colour and the bean curd will become tough. Serve immediately. EAT-L Digest 1 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

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