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Spinach and Bean Curd Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.32143
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Spinach And Bean Curd Soup Recipe