| Cut each cake of bean curd into 32 cubes: cut lengthwise
into 4 pieces, then crosswise into another 4 pieces and then halve each
piece. Steep in hot water for 10 to 15 minutes. Drain, handling with
care, so as not to break them.
Place the peas in a saucepan of boiling salted water and simmer for
about 3 minutes. Drain.
Put the stock, bean curd and peas in a saucepan
and bring to a boil. Season with salt and
a little soy sauce. Add the oil. Transfer
to a large warm soup tureen or individual
soup bowls and serve.
|
