Bean curd sheet soup recipe

Bean curd sheet soup recipe

ingredients

2 pounds bone-in chicken pieces, for example legs, thighs, or wings
1 pound bone-in pork, for example blade chops or country style ribs
4 dried shiitake mushrooms
4 ounces dried bean curd sticks, damaged into 3" pieces
1 preserved turnip (present in Asian markets, packaged and tied in bundles)
coarse salt

directions

Rinse chicken and pork and put in bottom of four-5 quart slow oven. Rinse mushrooms and absorb a bowl of tepid to warm water for just one hour. When soft, slice each into three pieces. Increase oven.

Soak preserved turnip in a mug of tepid to warm water for 10 mins. Untie, rinse and increase oven. Add cold water to oven to simply cover ingredients, about 3 quarts, departing a minimum of 1 in the top. Cover and prepare on low for six hrs.

Rinse bean curd sticks in tepid to warm water and hang aside. Skim fat and then any impurities from surface of soup and add bean curd sticks. Stir lightly to moisten sticks, cover and prepare on high for just one hour or until bean curd is tender. Add salt to taste (don't add salt before time or bean curd will toughen).

Ladle soup from slow cooker into serving bowl. Debone pork and chicken, adding meat to soup, if preferred.

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diet

432 calories. 29 grams fat. 12 grams carbohydrates. 29 grams protein per serving. This recipe is lower in sodium. This recipe is lower in carbs.

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