This simple but delicious and nutritious soup is easy to prepare and one you would often find on the table in China. Use soft beancurd: its custard-like texture and mild flavour work with the sugar to neutralize the metallic edge of the spinach. The bean thread noodles give substance to this warming soup.
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain them and discard the water. Cut the noodles into
Put the stock into a pan and bring to simmering point. Add the bean thread noodles and simmer for 2 minutes. Add the spinach and the rest of the ingredients except the beancurd. Simmer for 2 minutes, then gently put in the beancurd. Continue to simmer the soup for a further 2 minutes to heat the beancurd through. Serve at once.
© 1995 Ken Hom. All rights reserved.