Spinach And Bean Curd Soup (gun)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb spinach, rinsed and stems removed
• 3/4 cup cooked chicken, chopped into 1/4 inch cubes
• 6 cups chicken stock
• 1/3 cup bamboo shoot, cut into 1/4 inch dice
• 4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
• 12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
• 4 tablespoons cornstarch, dissolved in
• 4 tablespoons cold water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cooked ham, minced
• 2 tablespoons chopped cilantro

Recipe

• 1 blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
• 2 bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
• 3 add spinach, bring to a boil; add salt and pepper, stir until well blended.
• 4 sprinkle ham on top; garnish with chopped cilantro and serve.