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just like mom's a
homemade chinese meal
by Yee-Fan Sun | 1 2 3 4
continued from page 3
 spinach
and tofu soup
Fast, easy, nutritious and tasty to boot. Use homemade stock if at possible,
as the quality of the stock can make a big difference. My mom’s stock usually
already contains ginger and scallion in it; I’ve added those two ingredients
in the recipe here, as most western-style stock (including my own) won’t already
have the ginger-scallion flavor infused in it.
1/4 lb. fresh spinach
3 cups stock
6 oz. tofu
1 slice ginger
1 stalk scallion
1 tsp. cornstarch
1 Tbsp. water
serves 4
1 Wash
the spinach thoroughly and drain well. Remove any tough stems,
then chop up the spinach fairly finely (this should yield about
2 cups chopped). Chop up the scallion.
2 Cut the
tofu into ½" cubes and slide into a pot. Add the stock,
along with the ginger slice and scallion. Bring the mixture to a
boil.
3 In a small
bowl, mix the cornstarch with water to make a paste. When the stock’s
bubbling, add the paste. Stir in the spinach as well, and cook
for a minute or two.
4 Add
plenty of salt and pepper to taste. Fish out the ginger slice before
serving. |
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get the printer-friendly recipes!
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out these related articles:
dumplings for dummies | the
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