Most Chinese soups are simple. They usually have a broth/stock of some kind, few vegetables, protein, salt/soy sauce, and spices/herbs in the form of ginger, garlic, scallions, or pepper powder. Sharing the recipe of one of my spring favorites – spinach and tofu soup. The first time I ate this in Chinatown, I marvelled at the simplicity of the soup. How could something so simple taste so good? Well, it does, and it also is a perfect balance of yin and yang that supports your body in Spring. The goji berries in this soup help boost immunity, which is most vulnerable at this time of the year!
Here’s the recipe for three to four people.
2-3 cups water
1 big garlic clove (grated)
1 big bunch spinach (cut, washed, and blanched)
100 grams firm tofu (cut into cubes)
Handful (less than) of goji berries
1 tbsp. arrowroot powder
Salt to taste
Pinch of pepper powder
Add grated garlic to the water in a pot and bring it to a boil.
In a small cup, mix 1 tbsp. arrowroot powder with ¼ cup cold water. Keep aside.
When the water starts to boil, add in the spinach, tofu, goji berries, and salt.
Add the arrowroot mixture to the soup. Let it come to a boil.
Turn off the gas.
Serve hot with a pinch of black/white pepper powder.
NOTE: Spinach is high in oxalic acid, which is known to bind with calcium and other minerals in the intestines and form insoluble oxalates that are removed through stools and urine. In some cases, spinach is also known to cause calcium oxalate kidney stones. So, those who have a history of kidney stones are to exercise caution when they eat spinach. If you still love spinach like I do, it is wise to combine it with a high calcium food such as tofu, cottage cheese, milk, or hard cheese to enjoy its many benefits!