SPINACH AND BEAN CURD SOUP (GUN)

Spinach and Bean Curd Soup (Gun) image

Provided by Hey Jude

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1