Spinach And Bean Curd Soup (Gun)

• 1/2 lb spinach, rinsed and stems removed
• 3/4 cup cooked chicken, chopped into 1/4 inch cubes
• 6 cups chicken stock
• 1/3 cup bamboo shoot, cut into 1/4 inch dice
• 4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
• 12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
• 4 tablespoons cornstarch, dissolved in
• 4 tablespoons cold water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cooked ham, minced
• 2 tablespoons chopped cilantro

1. Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
2. Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
3. Add spinach, bring to a boil; add salt and pepper, stir until well blended.
4. Sprinkle ham on top; garnish with chopped cilantro and serve.

spinach, chicken, chicken stock, bamboo shoot, black mushrooms, firm tofu, cornstarch, cold water, salt, black pepper, cilantro

Taken from www.food.com/recipe/spinach-and-bean-curd-soup-gun-83499 (may not work)