Bean Curd Soup
chinese, loo, soups
1 oz bean curd
1 oz leafy green vegetable
1/2 oz pork in thin strips marinated in so; y & sherry
1/4 oz bamboo shoots
1 cup pork or thin chicken stock
1 chinese black mushroom
2 wood ears
1 salt
1 soy sauce
Prep: medium to firm bean curd, rinsed and cut into bite-sized pieces leafy green vegetable (spinach, chinese cabbage, etc.) pork in thin strips, marinated in a little soy and sherry bamboo shoots, cut in julienne Chinese black mushroom, reconstituted and sliced wood ears, reconstitued and chopped if small
Cook all together over medium heat until pork is done. Season to taste with salt and soy. This makes a very subtle and delicate soup. You can jazz it up with a teaspoon of Szechwan pickled cabbage (minced fine), added at the beginning of the cooking.
Yield: 1 servings