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| Bean
Curd Soup (Shanghai) |
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| 1.5 litres (2
1/2 pints) chicken stock 6 dried Chinese mushrooms, soaked for 20 minutes, drained and stemmed 3 cakes bean curd, cut into 1 cm (1/2 inch) squares 50 g (2 oz) uncooked rawns, peeled 50 g (2 oz) canned bamboo shoots, drained and sliced 200 g (7 oz) cooked pork, finely sliced 3 slices root ginger, peeled pinch of salt pinch of freshly ground white pepper 1 spring onion, finely chopped pinch of MSG 1/2 teaspoon sesame oil 1. Put the chicken stock in a large pan and bring to the boil. 2. Cut the mushrooms into bite-sized pieces and add to the pan with the bean curd and bamboo shoots. Bring back to the boil. 3. SiSimmer for about 30 minutes. Cut the prawns into bite-sized pieces and add together with the pork slices, ginger, salt and pepper. Cook for another minute until the prawns change colour. Sprinkle on spring onions, MSG and sesame oil. Serve hot. |
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