Freezing Instructions

This dish can be prepared ahead of time and frozen. Prepare the soup, leaving out the tofu and egg. When ready to serve, thaw the soup, add the tofu, and bring to a boil. When the soup is boiling, add the beaten egg white.

Bean Curd Soup

Use firm tofu for this soup so that it will hold its shape during cooking. Vegetarians can substitute vegetable stock for the chicken.

Serves 4

Ingredients

2 cakes firm tofu

1green onion

4 fresh water chestnuts

1tablespoon oil

1teaspoon shredded ginger

51 cups chicken stock or broth

14teaspoon salt

1teaspoon Chinese rice wine or dry sherry

1. Drain the tofu, and cut into 1-inch cubes. Slice the green onion on the diagonal into thirds. Cut the top off the water chestnuts, peel the skin, and chop.

2. In a large saucepan heat the oil on medium-low heat. Add the ginger and cook briefly until aromatic.

3. Add the chicken stock or broth and bring to a boil. Add the salt, rice wine, tofu, and water chest-nuts. Bring back up to a boil and simmer for about 10 minutes. Stir in the sliced green onion.

qingquang

See author's posts