Spinach and Tofu Soup
On my trip back to the US, I brought back a few cookbooks including a really reliable, standard Chinese cookbook, The Key to Chinese Cooking by Irene Kuo. Coming back to cold, damp Netherlands, the first recipe I made was Spinach and Tofu Soup. I loved it for its clean tasting broth, helped out no doubt from the last of the turkey stock I had in my fridge from Thanksgiving. So be sure to use a high-quality broth for this; I knew I would save my Knorr cubes for other soups that would have more intense flavors layered on top (e.g. the spicy lentil and bulgur soup from Turkey, recipe here).
Spinach and Tofu "Gunn"
from The Key to Chinese Cooking by Irene Kuo
5 ounces fresh, or chopped frozen spinach
1/4 lb lean pork loin
3 squares tofu
2 tbsp oil
4 cups chicken or meat stock
salt to taste
2 tbsp cornstarch dissolved in 4 tbsp water (I used tapioca starch)
2 tbsp finely diced cooked Smithfield ham (I used one package of diced cooked ham, sort of like Canadian bacon, that I found in the supermarket)
marinade:
2 tsp light soy sauce
1 tsp dry sherry
1 tsp cornstarch
1. If using frozen spinach, thaw, dry, and finely mince. If using fresh, wash, parboil 1 minute, rinse, squeeze dry, and chop.
2. Cut the pork against the grain into 1/8 inch thick slices. They should be about 1.5 inches long. Place them in a bowl with the marinade ingredients and let sit for 15 minutes.
3. Cut the tofu squars into 1/2 inch cubes, cover them with hot water, and soak for about 10 minutes.
4. Heat your wok or pot over high heat until hot, add the oil, swirl, and heat for 30 seconds. Add the marinated pork slices and stir-fry until all pinkness is gone.
5. Add the stock. When it boils, drain the tofu and add, stirring gently.
6. Turn heat low to maintain a gentle simmer, cover, and let simmer for 5 minutes.
7. Season with salt to taste, then add the dissolved starch and stir gently until dish is thickened.
8. Stir in the spinach and diced ham, and continue to stir for about 1 minute. Add pepper to taste.
