Spinach And Bean Curd Soup
|Dried shrimps||30 Milliliter (2 Tablespoon)|
|Chicken stock||1 3⁄4 Pint (1 Liter, 4 Cups)|
|Bean curd||8 Ounce, drained and cut into 2 cm / 3/4 in cubes (225 Gram, Fresh)|
|Fish sauce||30 Milliliter (2 Tablespoon)|
|Fresh spinach||12 Ounce, washed thoroughly (350 Gram)|
|Black pepper||To Taste|
|Spring onion||2 , finely sliced (For Garnish)|
1. Rinse and drain the dried shrimps. Combine the shrimps with the chicken stock in a large saucepan and bring to the boil.
2. Add the bean curd and simmer for about 5 minutes. Season with fish sauce and black pepper to taste.
3. Tear the spinach leaves into bite-size pieces and add to the soup. Cook for another 1-2 minutes.
4. Remove from the heat and sprinkle with the finely sliced spring onions, to garnish.