Dead easy recipe (even I'm gonna try this one!) No calorific breakdown (again)
Pete
SPINACH AND TOFU SOUP
3 inch block fresh tofu
2 bunches spinach
3 cups vegetable stock
1 tablespoon light soy sauce
salt and ground black pepper
Cut the tofu into 12 small pieces, each about one fourth of an inch thick. Wash the spinach leaves and cut them into small pieces. Bring the stock to a rolling boil in a wok. Add the tofu and soy sauce. Bring it back to a boil and simmer for about two minutes. Add the spinach and simmer for another minute. Skim the surface to make it clear, then adjust the seasoning and serve immediately.
