Spinach soup with shitake and goji berries
From tigerfish 18 years ago
- 15 minutes to make
- Serves 2
This soup is really flavorful and nutritious!
Ingredients
- -2 blocks medium-sized silken tofu, rinsed gently, then drained and place each block in a bowl shopping list
- -~0.75lb spinach, washed and cleaned shopping list
- -1/4 lb ground pork shopping list
- -2tbsp wolfberries (Pablopabla, hawthorn same as wolf?) shopping list
- -6 shitake mushrooms, wiped with damp kitchen towels, stalks removed, caps julienned shopping list
- -1tsp dried anchovies, soaked in warm water, then rinsed off shopping list
- -750ml water shopping list
- -salt, to taste shopping list
How to make it
- 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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" It was excellent "