Bean curd quenelle soup (Dòufu yuánzi tāng) from All Under Heaven: Recipes from the 35 Cuisines of China (page 258) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on March 28, 2017

    I enjoyed this once I trained my mouth to expect soft quenelles rather than bouncy meatballs. The soup could have used more broth as I didn't have enough space to cook all the quenelles at once. Quenelles needed more salt. Leftovers were surprisingly good the next day.

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