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viernes, 18 de mayo de 2012

Bean Curd and Tomato Soup


1 tomato
1 square bean curd
2 stalks Chinese mustard cabbage (Choy sun)
1,25 litres stock
1 tbsp chopped spring onions
1 tsp salt
dash of sesame oil


Cut tomato into wedges.  Cut bean curd into 6 pieces.  Rinse cabbage and section.
Bring stock to a boil.  Add in tomato and bean curd and bring to a boil again.
Add in salt and cabbage.  Cook until cabbage is soft.  Dish up, sprinkle with sesame oil and chopped spring onions, and serve.

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