SPINACH, TOFU & MUSHROOM SOUP

Ingredients

2 tablespoons dried shrimp
2 tablespoons Asian fish sauce
12 ounces fresh spinach
8 ounces assorted mushrooms, sliced
1 cup fresh firm tofu, drained and cut into ¾ ” cubes
2 scallions, finely sliced, to garnish

Preparation

1
Rinse and drain the dried shrimp.
2
Combine the shrimp with the chicken stock in a large saucepan and bring to a boil.
3
Add the tofu and mushrooms. Simmer for about 3 minutes.
4
Season with fish sauce and black pepper to taste.
5
Rinse the spinach leaves thoroughly and tear into bite-sized pieces. Add to the soup. Simmer for 1-2 minutes longer.
6
Pour the soup into warm bowls. Sprinkle the chopped scallions on top to garnish, and serve.

Yield:

6.0

Added:

June 13, 2011

Creator:

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