Spinach & Tofu Soup

This is another of my 10-minute soups. Easy, fast, and amazingly flavorful. Use the crinkly-leaved Savoy spinach for this recipe. It stands up better than the smooth-leaved baby types.

Ingredients:
8 oz Fresh spinach
1/2 block firm tofu
2 T. vegetable oil
1t. salt
21/2 c. water
2 T. soy sauce (add more if desired)
1t. toasted sesame oil

To prepare:
Wash spinach well; remove stems and ribs from leaves. Use a salad spinner or shake off excess water and dry well. Cut the leaves into a rough small chop.

Cut tofu into small pieces and set aside.

In a wok or saucepan, heat oil. Add spinach and stir fry until soft, then add salt and water or stock. Bring to a boil, then turn down heat and add tofu and soy sauce.

Cook for another two to five minutes. Remove from heat add the sesame oil, season with more salt and some pepper if desired, and serve hot.

Note: Ladle soup over leftover wontons for another serving variation.