A simple but refreshing soup that is also very healthy—a vegetarian’s delight.

Ingredients:

2 cakes bean curd
4 ounces (115 grams) frozen small
green peas
salt
3 cups clear stock
thin soy sauce to taste
1 to 2 tablespoons peanut or corn oil

Directions:

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.

Makes 4 servings.