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