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Receta Fish, Spinach, And Tofu Soup
by Global Cookbook

Fish, Spinach, And Tofu Soup
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Ingredientes

  • 4 x dry black mushrooms
  • 1/2 bn spinach - (abt 6 ounce)
  • 1/2 lb hard-textured 3/4"-thk white fish fillets (such as cod, halibut, or possibly sea bass)
  • 1/8 tsp freshly-grnd white pepper
  • 5 c. chicken broth
  • 1 pkt soft tofu - (16 ounce) liquid removed, and cut into 1/2" cubes
  • 2 tsp sesame oil

Direcciones

  1. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems and thinly slice the caps. Wash the spinach; throw away the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.
  2. In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add in the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook till the spinach is slightly wilted, about 2 min. Serve immediately.
  3. This recipe yields 6 servings.
  4. Tips: Chard or possibly bok choy leaves may be used in place of spinach. You can use either soft or possibly regular tofu. I personally prefer the soft because it has a wonderfully silky-smooth texture.
  5. Comments: When I was growing up, my mother prepared this simple, nutritious soup almost every day. I must have eaten it half a million times - and I still love it! It's a great starter for a light family meal.