Fish Spinach And Tofu Soup
|Dried black mushrooms||4|
|Spinach||6 Ounce (1/2 Bunch)|
|White fish fillets||1⁄2 Pound (Firm Textured, Such As Cod, Halibut, Or Sea Bass, 1/2 To 3/4 Inch Thick)|
|White pepper||1⁄8 Teaspoon|
|Chicken broth||5 Cup (80 tbs)|
|Soft tofu||1 Pound, drained and cut into 1/2-inch cubes (1 Package)|
|Sesame oil||2 Teaspoon|
1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Wash the spinach; discard the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.
2. In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted, about 2 minutes.