Spinach and Bean Curd Soup (Gun) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate. Ingredients:
1/2 lb spinach, rinsed and stems removed |
3/4 cup cooked chicken, chopped into 1/4 inch cubes |
6 cups chicken stock |
1/3 cup bamboo shoot, cut into 1/4 inch dice |
4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes |
12 ounces firm tofu, cut into 1/4 inch cubes (tofu) |
4 tablespoons cornstarch, dissolved in |
4 tablespoons cold water |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons cooked ham, minced |
2 tablespoons chopped cilantro |
Directions:
1. Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
2. Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
3. Add spinach, bring to a boil; add salt and pepper, stir until well blended.
4. Sprinkle ham on top; garnish with chopped cilantro and serve.
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