Spinach, Mushroom and Tofu Soup
Similar Vietnamese food recipes: Soups 1 tablespoon Cooking oil
2 cloves Garlic, smashed with side of cleaver,
skin removed
2 slices Ginger
300 g Fresh Chinese spinach, washed and plucked
800 ml Vegetable stock or plain water
1 cake Soft tofu, cubed
1 cup Canned button mushrooms halved
2 teaspoons Sesame oil
1/2 teaspoon Salt, to taste
1/2 teaspoon Black pepper, to taste
In a medium sized saucepan, heat oil until smoking hot, then add the garlic and ginger and stir fry quickly for 30 seconds. Add the Chinese spinach and stir fry for about 2 minutes. Add the vegetable stock (or water), tofu, button mushrooms and cover. Bring to a full boil, then lower heat and simmer for 2 to 3 minutes. Turn off heat, stir in sesame oil, salt and pepper to taste, then transfer to soup tureen and serve.
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