Healthy Chinese Spinach Tofu SoupVeg

1

Clean 200g of spinach and remove the roots. Blanch the leaves in boiling water for 15 seconds to remove oxalic acid, then immediately transfer them into cold water to stop the cooking process.

2

Cut 200g of soft or medium firm tofu into 2-centimeter cubes. Roughly chop one green onion and slice two pieces of ginger. In a small bowl, prepare a starch slurry by mixing 1 tablespoon of potato starch (or corn starch) with 3 tablespoons of water. Mix well and set aside.

3

In a soup pot, add 800 ml of water, the green onion, and the ginger slices. Bring to a boil. (Optional: If you prefer a stronger ginger flavor, you can dice the ginger into small pieces instead of using large slices).

4

Once the water is boiling, add the cubed tofu, 1 teaspoon of salt, 1/8 teaspoon of white pepper, and 1 tablespoon (10-15) of dried goji berries. Let the mixture simmer for 3 minutes.

5

Add 1/2 cup of Chinese dried laver seaweed to the pot. Once it softens, add the blanched spinach and bring the soup back to a boil.

6

Stir your starch slurry once more, then gently pour it into the soup while stirring to ensure even distribution. Once the soup boils again, turn off the heat and stir in 1 teaspoon of sesame oil. Serve as is, or pour the hot soup over cooked noodles for a simple meal.