Spinach and Bean Curd Soup (Gun)

Hey Jude's Note:

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ½ lb spinach , rinsed and stems removed
• ¾ cup cooked chicken , chopped into 1/4 inch cubes
• 6 cups chicken stock
• 1⁄3; cup bamboo shoot , cut into 1/4 inch dice
• 4 dried black mushrooms , soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
• 12 ounces firm tofu , cut into 1/4 inch cubes (tofu)
• 4 tablespoons cornstarch , dissolved in
• 4 tablespoons cold water
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons cooked ham , minced
• 2 tablespoons chopped cilantro

Directions:

1. Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
2. Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
3. Add spinach, bring to a boil; add salt and pepper, stir until well blended.
4. Sprinkle ham on top; garnish with chopped cilantro and serve.