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Ingredients
- 120 g (4 oz) soft tofu, drained
- 100 g (3½ oz) baby English spinach leaves
- 1 litre (4 cups) chicken and meat stock
- 1 tablespoon light soy sauce
Method
1. Cut the tofu into small slices about 5 mm (¼ inch) thick. Chop the baby spinach leaves roughly if they are large.
2. Bring the stock to a rolling boil in a large clay pot or saucepan, then add the tofu slices and soy sauce. return to the boil, then reduce the heat and simmer gently for 2 minutes. Skim any scum from the surface. Add the spinach and cook for 1-2 minutes. Season with salt and white pepper. Serve hot.
