Sichuan Preserved Vegetable and Tofu Soup
School is closed tomorrow. The town has decided that the grounds are too slippery for kids to be in buses and at school. I have received a call from LS that triggered the system where I, with the other class reps, had to call a few other families to pass on the message. The children are very happy, of course. But it means that I'm grounded. And Monday is always bad because the supermarkets are closed in the morning meaning that I usually have nothing fresh in the fridge.
On most Sunday evenings, the Hub usually makes a Leek and Potato Soup for dinner that he will eat with the children. This soup is delicious and is a great way for the children to eat some vegetables. Unfortunately, I do not really like creamy soups, being used to usually clear Asian soups. So I would make something different for myself. This evening, I made a Sichuan Preserved Vegetable and Tofu Soup.
Mum used to make us this soup when we were younger and we would have it with lots of rice. I had mine with mung bean vermicelli since I just had rice for lunch.
Sichuan Preserved Vegetable and Tofu Soup (for 1 or 2 persons) :
1 small packet of sliced Sichuan Preserved Vegetables (the Chinese eat this as a snack)
1 small piece of firm Tofu (cubed)
1 Chilli padi (sliced)
1 small packet of Mung mean vermicelli
500ml vegetable or meat stock
I like to have this soup simple. Just hot and salty. And it is really one of the rare anything that I eat preserved. I normally have a phobia of anything that comes in a can, that is dried or that doesn't look like what it looked like fresh.
And it's therefore not something to be eaten too often as preserved vegetables contain a lot of salt. Once in a while though, it's very satisfying.