Ingredients
- 1 tablespoon Cooking oil
- 2 cloves Garlic, smashed with side of cleaver, skin removed
- 2 slices Ginger
- 300 g Fresh Chinese spinach, washed and plucked
- 800 ml Vegetable stock or plain water
- 1 cake Soft tofu, cubed
- 1 cup Canned button mushrooms, halved
- 2 teaspoons Sesame oil
- 1/2 teaspoon Salt, to taste
- 1/2 teaspoon Black pepper, to taste
Instructions
- In a medium sized saucepan, heat oil until smoking hot, then add the garlic and ginger and stir fry quickly for 30 seconds.
- Add the Chinese spinach and stir fry for about 2 minutes.
- Add the vegetable stock (or water), tofu, button mushrooms and cover.
- Bring to a full boil, then lower heat and simmer for 2 to 3 minutes.
- Turn off heat, stir in sesame oil, salt and pepper to taste, then transfer to soup tureen and serve.
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