Chinese food nutrition fact

How to Prepare / Make / Cook - ?

Frozen Bean Curd and Black Mushroom Soup

This is a light, subtly flavored soup. I like the texture of frozen tofu. It soaks up the broth like a sponge and has a tender, yet chewy consistency.

½ cup dried black mushrooms, soaked in hot water for 15 minutes.
½ pound frozen tofu (bean curd), thawed and squeezed dry
4 cups Chinese chicken Broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 4 cups
1 slice unpeeled gingerroot, 1 X 1/8 inch
1 (8-ounce) can sliced bamboo shoots, drained (1 cup)
Salt to taste

1. Remove the mushrooms from the soaking liquid, rinse, and drain. Squeeze out excess liquid, discard woody stems, and cut into 2quarters. Set aside. Slice the bean curd into 1 inch squares, ½ inch thick.
2. Pour the chicken broth into a saucepan. Add the gingerroot and bring to a boil over medium heat.
3. Add the mushrooms, bean curd, and bamboo shoots. Return to a boil, reduce the heat, and simmer for about 10 minutes until the mushrooms impart their flavor to the soup and the ingredients are heated. Correct the seasoning. Serve hot.