Spinach and Bean Curd Soup

Name: Spinach and Bean Curd Soup (Po ts’ai tou fu keng)
Cuisine: Chinese
Ingredients: ⅓ pound spinach; 4 tablespoons water (make paste); 4 tablespoons water (make paste); 4 tablespoons cornstarch (make paste); 4 tablespoons cornstarch (make paste); 2 teaspoons salt; 6 cups soup stock; 2 tablespoons sliced ham (cooked); 4 oz. lean pork; ½ cup slice bamboo shoots (or mushrooms); ½ cup slice bamboo shoots (or mushrooms); 2 pieces tender bean curd (3” by 3”)

Po ts’ai tou fu keng

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅓ pound spinach
2 pieces tender bean curd (3” by 3”)

Asia
Taiwan
Dinner
Soup
Gluten-free

Method

Boil the spinach in boiling water over high heat for 5 seconds. Remove and rinse with cold water immediately. Squeeze dry and chopped it into fine pieces.
Cut the bean curd into ⅓ inch cubes. Cook the lean pork until done, then cut into ½ inch square thin slices.
In a sauce pan, bring 6 cups of soup stock to a boil. Add the bamboo shoot, pork, and bea