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Ingredientes
Direcciones
- 1. Cut bean curd cakes in thin slices or possibly 1-inch cubes.
- 2. Bring stock to a boil. Add in bean curd and simmer, covered, only to heat through. Season with salt.
- VARIATIONS: Add in with bean curd any of the following vegetables:
- BAMBOO SHOOTS: 1/2 c., sliced thin. Simmer, covered, 3 min.
- BEAN SPROUTS: 1/2 c.. Simmer, covered, 2 min.
- CHINESE CABBAGE: 1 C., cut in 1-inch Sections. Simmer, uncovered, 3 min.
- MUSHROOMS, FRESH: 1/2 c., sliced thin. Simmer, covered, 3 min.
- MUSHROOMS: 8 dry black (soaked), sliced. Simmer, covered, 10 to 15 min.
- MUSTARD CABBAGE: 1 C., cut in 1-inch SectionS. Simmer, uncovered, 3 to 5 min.
- SPINACH: 1 C., cut in 1-inch sections. Simmer, uncovered, 1 to 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 7 | 28% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1755mg | 73% |
| Potassium 195mg | 6% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 4.1g | 7% |
