Wednesday, January 17, 2007

Spinach soup with tofu, wolfberries and shitake

Spinach soup with tofu, wolfberries and shitake(serves 2)
-2 blocks medium-sized silken tofu, rinsed gently, then drained and place each block in a bowl
-~0.75lb spinach, washed and cleaned
-1/4 lb ground pork
-2tbsp wolfberries (Pablopabla, hawthorn same as wolf?)
-6 shitake mushrooms, wiped with damp kitchen towels, stalks removed, caps julienned
-1tsp dried anchovies, soaked in warm water, then rinsed off
-750ml water
-salt, to taste

1. Boil water in a soup pot. When boiled, add dried anchovies, ground pork, mushrooms, and wolfberries to the water, add salt to taste

2. In the same pot, blanch the spinach(1min). When blanched, set aside the spinach (Note: I did not cook the spinach together with the soup, just in case I overcook the spinach while boiling the soup unattended). Alternatively(non-blanching method), you can add in spinach, last, when everything is just about ready to be served.
3.Use some boiling water to drizzle over the tofu, then rinsed away the water after 30 secs. Repeat 3 times. This will ensure tofu is warm when served.
3.Place blanched spinach around tofu in a bowl (Note: This is also part of the reason why I set aside the spinach in 2., so that the spinach act as a base for the soft soft tofu to sit comfortably as a whole).
4. Pour soup (of anchovies, minced pork, mushrooms, wolfberries) over tofu and spinach.

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