Serves: 4
Total Calories: 180
1. Soak dried mushrooms.
2. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked mushrooms.
3. Bring stock to a boil. Add mushrooms and bamboo shoots and simmer, covered, 10 minutes.
4. Add spinach and simmer, uncovered, 2 minutes more. Season with salt and sesame oil.
VARIATIONS:
* For the dried mushrooms, substitute 1/4 pound fresh mushrooms, sliced.
* For the bamboo shoots, substitute 1/2 cup celery or 1/2 cup carrots, diced.
* For the spinach, substitute water cress.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Spinach Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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