1. Cut bean curd cakes in thin slices or 1-inch cubes. 2. Bring stock to a boil. Add bean curd and simmer, covered, only to heat through. Season with salt. VARIATIONS: Add with bean curd any of the following vegetables: BAMBOO SHOOTS: 1/2 cup, sliced thin. Simmer, covered, 3 minutes. BEAN SPROUTS: 1/2 cup. Simmer, covered, 2 minutes. CHINESE CABBAGE: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3 minutes. MUSHROOMS, FRESH: 1/2 cup, sliced thin. Simmer, covered, 3 minutes. MUSHROOMS: 8 dried black (soaked), sliced. Simmer, covered, 10 to 15 minutes. MUSTARD CABBAGE: 1 Cup, cut in 1-inch SectionS. Simmer, uncovered, 3 to 5 minutes. SPINACH: 1 Cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2 minutes. From
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|Serving Size: 1 Serving (2152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 8473.3mg||292 %|
|Potassium 86.8mg||2 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28.5g|
|Protein 2.6g||4 %|
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Calories per serving: 131
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