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Spinach and Bean Curd Soup

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    Source: www.chinesehomecooking.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Servings: 4 1/3 lb. spinach

    2. 2 pieces 3" by

    3. 3" bean curd (Tofu)

    4. 4 oz ground pork

    5. 1 teaspoon cooking oil

    6. 6 cups soup stock or water

    7. 2 teaspoon salt

    8. 2 to 3 drops sesame oil

    9. Paste

    10. 4 Tablespoons cornstarch

    11. 4 Tablespoons water

    Instructions Jump to Ingredients ↑

    1. Shred the spinach into thin strips about " long. Cut the bean curd into 1/3" inch cubes.

    2. Heat the wok in medium heat. Pour 1 teaspoon of cooking oil in the wok, stir fry the ground pork until slight browning occurs (about 2 minutes).

    3. In a sauce pan, boil 6 cups of soup stock. Add the ground pork, and bean curd. When it boils again, thicken the soup with the cornstarch paste (remember to pre-mix the paste). Then add the spinach, and stir until it's blended.

    4. Turn off the heat. Pour the soup in a soup bowl. Add 2 to 3 drops of the sesame oil, and sprinkle some black peppercorn (optional), and serve.

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