Spinach and Bean Curd Soup (Gun)

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

Ingredients Nutrition

  • 12 lb spinach, rinsed and stems removed
  • 34 cup cooked chicken, chopped into 1/4 inch cubes
  • 6 cups chicken stock
  • 13 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
  • 14 teaspoon black pepper
  • 2 tablespoons cooked ham, minced
  • 2 tablespoons chopped cilantro

Directions

  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.