Spinach, Tofu & Egg Soup

  • 1 bunch spinach or 1/2 bag spinach
  • 1/2 soft tofu, cubed
  • 1 egg, beaten
  • 1/2 tsp. chicken bouillon
  • 1/4 tsp. potato starch, dissolved in water
  • 2 cups water
  • Salt & pepper
  1. Bring a large pot of slightly salted water to a boil.
  2. Cook spinach for 10 seconds, then drain.
  3. Bring 2 cups of water with chicken bouillon to a boil.
  4. Add spinach and tofu, then bring to a boil.
  5. Reduce to medium heat, and simmer for about 10 minutes.
  6. Add potato starch; salt and pepper.
  7. Stir in beaten egg.
  8. Remove from heat; serve immediately.
  9. Makes 4 servings.

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