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    You are in: Home / Recipes / Spinach and Bean Curd Soup (Gun) Recipe
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    Spinach and Bean Curd Soup (Gun)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Hey Jude's Note:

    This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 lb spinach, rinsed and stems removed
    • 3/4 cup cooked chicken, chopped into 1/4 inch cubes
    • 6 cups chicken stock
    • 1/3 cup bamboo shoot, cut into 1/4 inch dice
    • 4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
    • 12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
    • 4 tablespoons cornstarch, dissolved in
    • 4 tablespoons cold water
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons cooked ham, minced
    • 2 tablespoons chopped cilantro

    Directions:

    1. 1
      Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
    2. 2
      Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
    3. 3
      Add spinach, bring to a boil; add salt and pepper, stir until well blended.
    4. 4
      Sprinkle ham on top; garnish with chopped cilantro and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Spinach and Bean Curd Soup (Gun)

    Serving Size: 1 (573 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.5
     
    Calories from Fat 95
    31%
    Total Fat 10.6 g
    16%
    Saturated Fat 2.6 g
    13%
    Cholesterol 34.4 mg
    11%
    Sodium 1175.7 mg
    48%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 2.8 g
    11%
    Sugars 7.6 g
    30%
    Protein 26.0 g
    52%

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