*2 squares (7 oz. or 200 g.)
bean curd
*0.25 lb. (100 g.) Chinese
cabbage
*5 c. broth
*1 t. salt
*0.25 t. dried bonito essence
(dashi)
Method:
1. Cut bean curd into
rectangular pieces (1-0.25''
x0.75x2''). Cut cabbage into
large slices (about 2''
square).
2. Bring broth, salt and dried
bonito essence to a boil.
Add cabbage and bean
curd. Bring to another
boil. Remove from heat and
serve.