Chinese Recipes – Mussel Soup with Bean Curd Recipe
posted on June 17, 2008 - 12:43 am
Ingredients
- 3 large Chinese dried mushrooms
- 3 stalks golden needles (tiger lily buds)
- 2 young leeks
- 375-500 ml (3/4-1 Pint) mussels
- 500 ml (1 Pint) stock
- 3 slices root ginger
- 10 ml (2 teaspoons) salt
- 15 ml (1 tablespoon) soy sauce
- pepper to taste
- 10 ml (2 teaspoons) lard (use oil if not available)
- 30 ml (2 tablespoons) dry sherry or Chinese yellow wine
- 30 ml (2 tablespoons) coriander leaves
Serve 6-8
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