Spinach and Bean Curd Soup (Gun)

Recipe by Hey Jude
READY IN: 40mins
SERVES: 4
UNITS: US

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

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