Written by Catherine Saxelby
on Tuesday, 14 July 2009.
Tagged: dairy-free, easy, egg-free, healthy cooking, high fibre, light meal, low fat, poach, soup, vegetables, vegetarian
This simple but beautiful clear soup is also known as 'emerald and white jade soup' in Chinese. I love the combination of the bright green of the spinach with the white of the mushrooms and tofu which adds a rich flavour to what is basically a quick clear broth.
1. Bring stock and water to the boil in a large saucepan.
2. Shred spinach leaves finely and add to stock. Gently add the cubes of tofu , followed by the mushrooms, chillies, garlic, soy sauce, wine and ginger. Cook over medium heat without boiling for 2-3 minutes.
3. Stir in coriander. Pour into two individual bowls and serve immediately .
Note: This means English spinach with its soft rounded leaves. Young curly silverbeet, however, may be substituted
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