Spinach, Mushroom and Tofu Soup
1 tablespoon oil
2 cloves garlic, minced
2 slices fresh ginger
300 g (10 oz) fresh Chinese spinach, washed and trimmed
800 ml (3¼ cups) vegetable stock or water
250 g (9 oz) soft tofu, cubed
100 g (1 cup) fresh button mushrooms or black Chinese mushrooms,
2 teaspoons sesame oil
Salt and freshly ground black pepper, to taste
1 Heat the oil in a wok until smoking, add the garlic and ginger, and stir–fry for 30 seconds. Add the spinach and stir–fry for about 2 minutes until wilted.
2 Add the vegetable stock, tofu, and mushrooms, and cover the wok. Bring to a full boil, reduce the heat to low, and cook for 2 to 3 minutes.
3 Remove from the heat, stir in the sesame oil, salt and pepper to taste, and serve.
Serves 4
Preparation time: 10 mins
Cooking time: 10 mins