Bean Curd and Vegetable Soup
6 cups (1.5 L) vegetable stock
1 ripe tomato, skinned, seeded and cut in ½ inch (1 cm) dice
5 button mushrooms, sliced
2 oz (60 g) bean sprouts, root removed
¼ lb (110 g) bean curd, sliced
salt and pepper
1 green onion, finely chopped
1. Bring stock to a boil. Add tomato and mushrooms and simmer for 3 minutes. Add sprouts, bean curd and seasonings. Simmer, covered for 2 minutes.
2. Serve with chopped green onions.
Serves 6
