Shrimp and Bean Curd Soup

serves 4 to 6

This soup invigorates the kidneys and stomach. As well, because shrimp strengthens Yang and tofu strengthens Yin, this soup balances both functions.

½ cup (100 grams) packed fresh spinach

1 slice ginger

2 ounces (60 grams) fresh shrimp, cleaned, peeled, and deveined

½ teaspoon (2.5 grams) salt

2 cups (500 milliliters) chicken broth plus

2 cups (500 milliliters) water, or 4 cups (1 liter) vegetable stock

8 ounces (250 grams) tofu, diced

3 tablespoons (45 grams) cornstarch

1 egg, beaten, optional Wash the spinach and place it in a saucepan. Add the slice of ginger, the shrimp, and the salt. Heat and stir until the spinach has wilted. Add the chicken broth and water (or vegetable broth) and bring to a boil. When boiling, add the diced tofu. In a small bowl, mix the cornstarch and the cold water. Add the cornstarch mixture to the soup and stir. As soon as the soup begins to boil again, add the beaten egg, if desired. Stir, remove from heat, and serve.

hancheng

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