Soft Tofu and Spinach Soup
Makes: 4 servings
6 ounces baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. soft block tofu, drained
3 cups chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1/4 lb. medium raw shrimp, shelled, deveined, and diced
1/2 carrots, thinly sliced
1 Tbsp. cornstarch dissolved in 2 tablespoons water
1. Place spinach in a food processor; pulse until chopped.
2. Cut tofu into thirds horizontally then julienne into strips 1/4-inch thick. Carefully transfer to paper towels to drain thoroughly.
3. Combine broth, soy sauce, and sesame oil in a pot; bring to a boil over medium-high heat. Add shrimp and carrot, cook for 1 to 2 minutes. Add cornstarch solution and stir until slightly thickened. Add spinach and mix well.
4. Ladle soup into a serving bowl; place tofu over the soup and serve.
Adapted from Martin Yan’s Cooking at Home (Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005