This is a very colourful and delicious soup. When spinach is not in season, you can substitute lettuce or watercress.
1 cake bean curd (tofu)
1/4 lb (100 g) spinach leaves (weight exclusive of stems)
1 pint (600 ml) good stock
1 tsp salt
1 tbsp light soy sauce
Cut the bean curd into 12 small slices about ¼ in (0.5 cm) thick. Wash the spinach leaves. If they are large, cut them into pieces not much bigger than the size of a matchbox.
Bring the stock to the boil over high heat, add the bean curd and spinach and simmer for about 2 minutes (lettuce or watercress require much less cooking time). Skim the surface to make it clear, add seasonings, and stir well.
© Deh-Ta Hsiung and reproduced with his kind permission.