Spinach and Bean Curd Soup Recipe

Are you looking for a lip smacking Spinach And Bean Curd Soup recipe? The first taste of this delightful dish from the Chinese cuisine is enough to addict you to it for life! The dish is made with spinach which is easy to procure from any grocery store. Preparation of dish will not take more than your 80 minutes. Treat your near and dear ones with this amazing dish as an Appetizer . Include this Spinach And Bean Curd Soup recipe in your most-liked list and make it as many times you wish to.

Summary

Preparation Time5 MinCooking Time1 Hr 15 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

For chicken stock
 Chicken joints2
 Lean pork belly8 Ounce, cubed (225 Gram)
 Onion1 Large, cut into chunks
 Bay leaf1 Large
 Peppercorns6
 Water2 1⁄2 Pint (1.4 Liter)
Other ingredients
 Spinach leaves1 Pound, washed and shredded (450 Gram)
 Bean curd/Tofu8 Ounce, sliced (225 Gram)
 Spring onions1 Bunch (100 gm), finely chopped
 Green chillies2 , seeded and thinly sliced
 Salt To Taste
 Freshly ground black pepper To Taste
 Red pepper1 , seeded and cut into juliennes
 Corn flour1 Tablespoon
 Cold water2 Tablespoon

Nutrition Facts

Serving size

Calories 275 Calories from Fat 81

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 38.6 mg

Sodium 238.6 mg9.9%

Total Carbohydrates 24 g8%

Dietary Fiber 5.6 g22.5%

Sugars 6.9 g

Protein 26 g53%

Vitamin A 239.5% Vitamin C 159.2%

Calcium 26.5% Iron 43%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a medium sized wok, combine all the ingredients and mix well. Bring to a boil.
2. Discard scum which rises to surface while boiling.
3. Once boiled, reduce flame and cover and cook for 60 minutes.
4. Once cooked, strain mixture through a soup strainer which is lined with muslin cloth.
5. Shred the boiled chicken joints and keep aside.
6. In a small bowl, combine corn flour with water and mix well. Keep aside.
7. In a clean wok, re heat stock. Bring to boil.
8. Once boiled, reduce flame and add chillies, red pepper, salt and black pepper.
9. Mix well and simmer for 5 minutes, while stirring continuously.
10. Add spinach and spring onions and simmer for 2 more minutes.
11. Add corn flour mixture, mix well and bring to boil.
12. Once boiled, reduce flame; add shredded chicken and bean curd. Simmer for 1 more minute.

SERVING
13. Transfer on to soup bowls and serve immediately.
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