Spinach and Mushroom Soup

Ingredients

1 tb sp cooking oil
2 cloves garlic, smashed with side of cleaver, skin removed
2 slices ginger
300 g fresh Chinese spinach, washed and plucked
800mls vegetable stock or plain water
1 cake soft tofu (200g) cubed
1 cup canned button mushrooms, halved
2 tsp sesame oil
salt and black pepper to taste

Method

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 the boil, then lower the heat and simmer for about 2-3 minutes.

Turn off heat, stir in sesame oil and salt and pepper to taste, then transfer to soup tureen and serve.

(Serves : 4)