Basic Bean Curd Soup

6 c Stock
2 Bean curd cakes
1 ts Salt

Cut bean curd cakes in thin slices or 1-inch cubes.

Bring stock to a boil. Add bean curd and simmer, covered, only to heat through. Season with salt.

VARIATIONS: Add with bean curd any of the following vegetables:

BAMBOO SHOOTS: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.

BEAN SPROUTS: 1/2 cup. Simmer, covered, 2 minutes.

CHINESE CABBAGE: 1 Cup, cut in 1-inch Sections. Simmer, uncovered, 3 minutes.

MUSHROOMS, FRESH: 1/2 cup, sliced thin. Simmer, covered, 3 minutes.

MUSHROOMS: 8 dried black (soaked), sliced. Simmer, covered, 10 to 15 minutes.

MUSTARD CABBAGE: 1 Cup, cut in 1-inch SectionS. Simmer, uncovered, 3 to5 minutes.

SPINACH: 1 Cup, cut in 1-inch sections. Simmer, uncovered, 1 to 2 minutes.

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