SPINACH, TOFU & MUSHROOM SOUP

Ingredients

2 tablespoons dried shrimp

8 ounces assorted mushrooms, sliced

1 cup fresh firm tofu, drained and cut into ¾ ” cubes

2 scallions, finely sliced, to garnish

Rinse and drain the dried shrimp.

Combine the shrimp with the chicken stock in a large saucepan and bring to a boil.

Add the tofu and mushrooms. Simmer for about 3 minutes.

Season with fish sauce and black pepper to taste.

Rinse the spinach leaves thoroughly and tear into bite-sized pieces. Add to the soup. Simmer for 1-2 minutes longer.

Pour the soup into warm bowls. Sprinkle the chopped scallions on top to garnish, and serve.

6.0

Monday, June 13, 2011 - 7:29pm

Batya