Spinach and Dried Shrimp Tofu Soup
This Zhejiang dish has a clear, fresh, and refreshing broth, made by simmering spinach, tender tofu, and rehydrated dried shrimp.
Ingredients
Spinach (washed, cut into segments, blanched and cooled)
150 g
Soft tofu (cut into about 1 cm wide slices)
200 g
Soaked dried shrimp
50 g
Salt
to taste
MSG
to taste
Shaoxing wine
to taste
Shredded scallion
5 g
Shredded ginger
5 g
Sesame oil
to taste
Instructions
1
Step 1
Clean the spinach and cut it into about 4 cm segments. Blanch briefly in boiling water, then immediately rinse with cold water to cool. Cut the soft tofu into about 1 cm wide slices and set aside.
2
Step 2
Heat 2 tbsp of oil in a wok. Over high heat, stir-fry the shredded scallion and ginger to release the aroma, splash in the Shaoxing wine, then add an appropriate amount of clear broth. Add the spinach, tofu, dried shrimp, salt, and MSG. Once the soup comes to a boil, skim off the foam, drizzle with sesame oil, and serve.
