Spinach and Tofu Soup
This is another of my 10-minute soups. Easy, fast, and amazingly flavorful. Use the crinkly-leaved Savoy spinach for this recipe. It stands up better than the smooth-leaved baby types.
8 oz fresh Savoy spinach
1/2 block firm tofu
2 T. vegetable oil
2 1/2 c. water
2 T. soy sauce (add more if desired)
1 t. toasted sesame oil
Wash spinach well to get rid of any grit or sand, then remove the stems and ribs from the leaves. Spin or shake off excess water and dry well. Chop the leaves roughly but fairly small.
Cut tofu into small pieces and set aside.
In a wok or saucepan, heat the oil. Add the spinach and stir fry it until soft, then add salt and water or stock. Bring liquid to a boil, then turn the heat down and add tofu and soy sauce.
Cook for just another two to five minutes. Remove from heat, add the sesame oil, season with more salt and some pepper if desired, and serve hot.
Note: Ladle soup over leftover wontons for another serving variation.