This light, cleansing soup is perfect in the Spring or Summer when you don’t want to eat anything too heavy. Feel free to eat it all year round, though! It is not filling enough to eat on it’s own but should be served as an accompaniment to a meal to aid and nourish the digestion.
It is very quick and easy to make – less than 10 minutes from start to finish.
Spinach and Tofu Soup
100g baby spinach, roughly torn
120g silken tofu, cut into small pieces
2 cups homemade chicken stock
2 cups homemade beef stock (or use all chicken stock if you prefer)
1 tbsp light soy sauce
1. Bring your stock to the boil, then add the soy sauce and tofu.
2. Reduce heat and simmer for 2 minutes.
3. Add the spinach and cook until bright green and wilted – about a minute.
4. Season to taste.
Serve as part of a Chinese menu or to add an Asian influence to your meal. For a vegetarian version, use a well-flavoured homemade vegetable stock instead of the meat stock.
by Mel Duncan