Spinach and Tofu Soup

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Spinach and Tofu Soup

Copyright 2000 Yutopian

Ingredient: Spinach (250 grams), one block of Tofu, five mushrooms, six water-chestnuts, one carrot.

Spices: a) Salt (2 teaspoon), sugar (1 teaspoon), chicken broth (5 cups)

b) sesame oil, white pepper powder (pinch), cornstarch (2 tablespoon).

Procedure: 1) Clean spinach and chop into tiny pieces. Dice tofu. Soak mushrooms in hot water and cut into small pieces. Mince water-chestnuts.

2) Cook carrot and dice into small cubes.

3) Pour chicken broth into wok. Add tofu, mushroom, water-chestnuts, carrots and spice a). Cook for one minute.

4) Thicken with cornstarch solution (2 tablespoon of cornstarch in 4 tablespoon of water). Add sesame oil and pepper before serving.

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