Clear spinach soup with tofu
- Ready In: 20 minutes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 2
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.
Ingredients
- 2 cups beef or chicken stock (salt-reduced)
- 1 cup water
- 8 English spinach leaves (see note)
- 200 g packet tofu (bean curd), cut into cubes
- 8 button mushrooms, sliced
- 1 fresh red chilli's, finely chopped, or ½ teaspoon sambal oelek (chilli paste)
- 1 clove garlic, crushed
- 1 teaspoon light soy sauce (salt-reduced)
- 1 teaspoon Chinese rice wine
- 2 tablespoons grated fresh ginger
- TO SERVE:
- 2 tablespoons fresh coriander sprigs
Directions
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
Variations
- No spinach? Substitute 4 leaves of silverbeet or Swiss chard instead.
- Something heartier? Stir in a cup of pre-cooked thin wheat or rice noodles or konjac noodles with the spinach leaves. Continue with the rest of the recipe.
