If fresh
young spinach leaves are not available, watercress or lettuce can be used
instead. Sorrel leaves may also be used as s substitute, but they have a
stronger and slightly more bitter flavor than spinach.
Wash spinach leaves and cut into small pieces,
and cut tofu into 12 pieces.
Bring chicken stock to a rolling boil, add tofu
and soy sauce, and allow to simmer for approx. 2 minutes.
Add spinach and allow to simmer for another
minute.
Just before serving, skim the surface of the
soup to make it clear, then adjust the seasoning to required taste and serve immediately.
TIP: Fresh
tofu are sold in cakes of approx. 7 cm square in Chinese food
stores. Do not confuse it with fermented tofu, which is much
stronger tasting, quite salty and usually used as condiment.
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