Nimono Recipe

• 3 oz thin Tofu (fried, cut into ½-inch pieces)
• 1 cup Soup Stock
• 1 tsp Soy Sauce
• ¼ tsp Salt
• 1 tsp Sugar
• 1 tsp Rice Wine
• 1 lb Chinese Cabbage (cut into ¼-inch)
• 12 Snow Peas (cut into ¼-inch pieces)

• Boil tofu for 2 minutes in enough water to cover it. Drain.
• Combine soup stock, soy sauce, salt, sugar and rice wine in a heavy base pan. Get to a boil.
• Stir in cabbage and tofu. Cook for 10 minutes, or until tender.
• Add the snow peas and cook for another minute.
• Pour into serving bowls.
• Serve hot.