Fish, Spinach, And Tofu Soup Recipe - Cooking Index
Fish, Spinach, And Tofu Soup Recipe - Cooking Index
When I was growing up, my mother prepared this simple, nutritious soup almost every day. I must have eaten it half a million times -- and I still love it! It's a great starter for a light family meal.
Type: Fish| 4 | Dried black mushrooms | |
| 1/2 | Spinach - (abt 6 oz) | |
| 1/2 lb | 227g / 8oz | Firm-textured 3/4"-thk white fish fillets |
| = (such as cod, halibut, or sea bass) | ||
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 5 cups | 1185ml | Chicken broth |
| 1 | Soft tofu - (16 oz) - drained, and | |
| Cut into 1/2" cubes | ||
| 2 teaspoons | 10ml | Sesame oil |
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.
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. Serve immediately.
This recipe yields 6 servings.
Tips: Chard or bok choy leaves may be used in place of spinach. You can use either soft or regular tofu. I personally prefer the soft because it has a wonderfully silky-smooth texture.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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