Cuisine: Japanese

Category: vegetable

Servings: 6


3 oz. thin bean curd, fried, cut into 1/2-inch
1 cup Basic Soup Stock
1 tsp. soy sauce
1/4 tsp. salt
1 tsp. sugar
1 tsp. sake
1 lb. Chinese cabbage (nappa) washed, cut
into 1/4-inch pieces
12 snow peas, trimmed and cut into 1/4-inch


Parboil fried bean curd in boiling water to cover for 2 minutes. Drain. Place Soup Stock, soy sauce, salt, sugar and sake in pot. Bring to boil. Add cabbage and bean curd. Simmer for 10 minutes. Pour into six small bowls, leaving enough liquid in the pot to cook the snow peas for one minute. Serve 2 snow peas in each bowl.

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