Bean Curd and Vegetable Soup Recipe

Ingredients:

6 cups/ 1.5 L
1
5
2 oz/ 60 g
1/4 lb/ 110 g

1

vegetable stock
ripe tomato
button mushrooms, sliced
bean sprouts, root removed
bean curd, sliced
salt and pepper
green onion, finely chopped

Method:

1. Skinned and seeded the ripe tomato, cut in 1/2 inch/ 1 cm dice.

2. Bring stock to a boil. Add tomato and mushrooms and simmer for 3 minutes. Add sprouts, bean curd and seasonings. Simmer covered for 2 minutes.

3. Serve with chopped green onions.

Serves 6

 

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