Fish Spinach And Tofu Soup Recipe
Ingredients
| Dried black mushrooms | 4 | |
| Spinach | 1/2 Bunch (100gm) | |
| 1/2 pound fillets of firm-textured white fish such as cod, halibut, or sea bass, 1/2 to 3/4 inch thick | ||
| Pepper white | 1/8 Teaspoon | |
| Chicken broth | 5 Cup (16 tbs) | |
| Tofu package | 1 | |
| Sesame oil | 2 Teaspoon | |
Directions
1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Wash the spinach; discard the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.
2. In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted, about 2 minutes.
2. In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted, about 2 minutes.
Chef
