SPINACH, TOFU & MUSHROOM SOUP
By: Batya
Published: Monday, June 13, 2011 - 7:29pm

Ingredients




2 tablespoons dried shrimp
2 tablespoons Asian fish sauce
1 quart chicken stock
12 ounces fresh spinach
8 ounces assorted mushrooms, sliced
1 cup fresh firm tofu, drained and cut into ¾ ” cubes
Freshly ground black pepper
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.