Serves 4
INGREDIENTS
1 cake bean curd(tofu)
15g/4oz spinach leaves (weight exclusive of stems)
700ml/1/1/4 pints/3 cups Basic Stock
1 tbsp light soy sauce
salt and pepper, to taste

Spinach and Bean Curd (Tofu) Soup

Cut the bean curd (tofu) into 12 small pieces, each about 0.5cm/1/4 in thick. Wash the spinach leaves and cut them into small pieces

In a wok or saucepan, bring the stock to a rolling boil. Add the bean curd (tofu) and soy sauce, bring back to the boil and simmer for about 2 minutes.

Add the spinach and simmer for a further minute. Skim the surface to make it clear. then adjust the seasoning and serve.