Spinach and Bean Curd Soup (Gun)

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.