VEGETABLE WITH BEAN CURD SOUP RECIPES

Name: Bean Curd Soup
Total time: 20 min
Yield: 4 to 6 servings if part of a meal of several courses
Cuisine: chinese
Ingredients: 2 ounces raw lean pork; 1/4 teaspoon cornstarch; 1/8 teaspoon light soy sauce; 1/8 teaspoon peanut oil; 1/2 teaspoon sake or dry sherry; 1 cup Chinese cabbage; 2 tablespoons bamboo shoots; 2 water chestnuts; 2 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu); 4 cups chicken stock; 1/4 teaspoon sugar; 1/8 teaspoon pepper; Salt to taste; A few drops of sesame oil

BEAN CURD SOUP RECIPE - NYT COOKING

Bean Curd Soup Recipe - NYT Cooking image

Provided by Robert Farrar Capon

Total Time 20 minutes

Yield 4 to 6 servings if part of a meal of several courses

Number Of Ingredients 14

Ingredients

2 ounces raw lean pork
1/4 teaspoon cornstarch
1/8 teaspoon light soy sauce
1/8 teaspoon peanut oil
1/2 teaspoon sake or dry sherry
1 cup Chinese cabbage
2 tablespoons bamboo shoots
2 water chestnuts
2 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
4 cups chicken stock
1/4 teaspoon sugar
1/8 teaspoon pepper
Salt to taste
A few drops of sesame oil

Steps:

The Preparation
The Cooking

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 5 grams, CarbohydrateContent 9 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 15 grams, SaturatedFatContent 2 grams, SodiumContent 689 milligrams, SugarContent 4 grams

VEGETABLE-BEAN SOUP RECIPE | MARTHA STEWART

Vegetable-Bean Soup Recipe | Martha Stewart image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 50 minutes

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, FatContent 8 g, FiberContent 10 g, ProteinContent 11 g, SaturatedFatContent 1 g

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