Beancurd Spinach Soup

Dou Fou Bo Cai Tang

SERVES:4

500g fresh spinach

285g packet silken(soft) tofu(beancurd)

1.2 litres(2 pints) chicken stock

1tablespoon shaoxing rice wine or dry sherry

1tablespoon light soy sauce

1teaspoon sugar

1teaspoon sesame oil

1teaspoon dark soy sauce

salt and freshly ground black pepper

chopped spring onions, to garnish

Subtly flavoured and textured as well as colourful, this soup contrasts bright green spinach with healthy white tofu (beancurd). This makes a perfect starter for any meal.

1. Remove the stems from the spinach, pick over the leaves and wash them well. Leave them to drain in a colander. Gently cut the tofu into 1 cm(1V2 inch) cubes and drain on kitchen paper for 10 minutes.

2. Put the stock into a medium-sized saucepan and bring it to a simmer. Add the tofu and simmer for 2 minutes.

3. Add the rest of the ingredients except the spinach and simmer for another 10 minutes. The tofu will swell, taking on the flavour of the soup. Finally, add the spinach leaves and cook for 2 minutes. Garnish with chopped spring onions and serve in individual bowls or a soup tureen.

qingquang

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