Jade Soup


5 oz. bean curd

4 oz. spinach leaves

2 cups clear broth

1 tbsp. sesame oil Salt to taste

To Prepare:

1. Cut the bean curd into diamond slices. Wash the spinach and cut it into shreds. Parboil the bean curd and spinach separately.

2. Bring the broth to a boil, and the bean curd and salt. Skim off the top film when it boils again. Pour the soup into a bowl containing the spinach and bean curd. Sprinkle sesame oil. The soup is known as “Green and White Jade Soup” in China.


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