Bean Curd Soup

Name: Bean Curd Soup
Yield: 4 to 6 servings if part of a meal of several courses
Cuisine: Chinese
Ingredients: 2 ounces raw lean pork; ¼ teaspoon cornstarch; ⅛ teaspoon light soy sauce; ⅛ teaspoon peanut oil; ½ teaspoon sake or dry sherry; 1 cup Chinese cabbage; 2 tablespoons bamboo shoots; 2 water chestnuts; 2 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu); 4 cups chicken stock; ¼ teaspoon sugar; ⅛ teaspoon pepper; Salt to taste; A few drops of sesame oil

By Robert Farrar Capon

Published April 12, 1983

Total Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: A STRATEGY FOR MULTICOURSE MEALS FROM A WOK

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Ingredients

Yield:4 to 6 servings if part of a meal of several courses

2 ounces raw lean pork
¼ teaspoon cornstarch
⅛ teaspoon light soy sauce
⅛ teaspoon peanut oil
½ teaspoon sake or dry sherry
1 cup Chinese cabbage
2 tablespoons bamboo shoots
2 water chestnuts
2 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
4 cups chicken stock
¼ teaspoon sugar
⅛ teaspoon pepper
Salt to taste
A few drops of sesame oil

Ingredient Substitution Guide

Preparation

THE PREPARATION
1. Step 1
  Slice pork thin, add next 4 ingredients, and mix well. Slice Chinese cabbage, bamboo shoots and water chestnuts. Cut the bean curd into 1-inch cubes.
THE COOKING
1. Step 2
  Bring the stock to a boil, and add the pork. Boil 3 minutes.
2. Step 3
  Add vegetables and bean curd, and boil 3 additional minutes.
3. Step 4
  Add remaining ingredients, adjust seasonings and serve.