Smoky Wok

I love spinach in soups.  This is a short-cut method that I used today.  This soup takes less than an hour! The short-cut was that I used high quality free range chicken broth.  You can find versions of these broth in most grocery stores.  It is quite important to use good quality chicken broth to serve as the 'backdrop' of this simple yet nourishing soup.  If you can't find Chinese spinach, it's fine to use baby spinach (the kind used in salads).  I added dried tofu skin that were bought pre-fried.  If you have the time, you can fry the skins yourself.  Add a handful of gei zi and that's it. 



Finally, you can add a dash of Chinese shaoxing wine and a few drops of good quality light soy sauce.  I used Yuen Chun's.

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.  A similar soup, spinach in superior chicken stock is the non-vegetarian version with anchovies and century eggs.


Ingredients:

1 packet of baby spinach or 1 bunch of Chinese spinach
Handful of gei zi
8 tofu skins
3 cups of free range chicken broth
Few drops of Chinese shaoxing wine
Few drops of light soy sauce
Splatter of salt

Method:

Blanch the dried tofu skins in hot water.  Remove once soft.  Set aside.

Prepare a soup pot and add in the chicken broth.  Bring to a boil.  Add gei zi.  Allow to simmer on low heat for about 10 minutes.  Add the tofu skins and spinach.  Bring to a boil again.  Once spinach is wilted, add in wine and light soy sauce. Add the salt. Do a taste test and add more if necessary.  Serve hot.