Beef, mushrooms and bean curd soup
from the bean curd wrapper that we bought last Sunday, we also bought a pack of dried bean curd sticks. These are the yellow sheets that one usually finds in Chinese soups. I have seen them in supermarkets but was afraid to buy them since there are no English instructions on the packages on how to use and prepare them. But the salesgirl in the oriental store we visited last Sunday was quite helpful. So, I decided to give these dried bean curd sticks a try. A chunky soup with meat and vegetables would be good. I “invented” this recipe in the midst of helping out a friend with her 10-year-old’s homework.
I was doing my daily reading when a friend sent a SMS asking if she could come over; she needed help with her son’s homework. Their computer was in the shop and they didn’t have an internet connection anyway, so… I said okay. The homework was to find–online–the names of the mayors and vice mayors of all the cities and municipalities in Metro Manila. My friend’s kid goes to La Salle Antipolo and I said, “So, is La Salle requiring all its grade school students to have access to the internet now?”
Anyway, in the midst of surfing for the information–and the complete info was not available in any singular site–our househelp was asking what meat should be brought out of the freezer, what vegetables needed to be prepared and a dozen other things. Well, this dish was the result of all that. Heck, it’s an excellent soup. Chunky and filling, we had it for dinner–with no rice.
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