Spinach and Bean Curd Soup
|Dried shrimps||30 Milliliter (2 Tablespoon)|
|Chicken stock||1 3⁄4 Pint (1 Liter, 4 Cups)|
|Bean curd||8 Ounce, drained and cut into 2 cm / 3/4 in cubes (225 Gram, Fresh)|
|Fish sauce||30 Milliliter (2 Tablespoon)|
|Fresh spinach||12 Ounce, washed thoroughly (350 Gram)|
|Black pepper||To Taste|
|Spring onion||2 , finely sliced (For Garnish)|
1. Rinse and drain the dried shrimps. Combine the shrimps with the chicken stock in a large saucepan and bring to the boil.
2. Add the bean curd and simmer for about 5 minutes. Season with fish sauce and black pepper to taste.
3. Tear the spinach leaves into bite-size pieces and add to the soup. Cook for another 1-2 minutes.
4. Remove from the heat and sprinkle with the finely sliced spring onions, to garnish.
Calories 197 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 6.9 mg2.3%
Sodium 960.9 mg40%
Total Carbohydrates 18 g5.9%
Dietary Fiber 2.2 g8.8%
Sugars 5 g
Protein 15 g30.7%
Vitamin A 161.6% Vitamin C 43%
Calcium 20.7% Iron 34.2%
*Based on a 2000 Calorie diet