Spinach Tofu Soup  
 


Recipe courtesy Cecilia Chiang, San Francisco, CA

1 whole chicken
12 cups water
16 ounces tofu, cubed
1 bunch spinach, de-stemmed and cleaned
1/2 cup diced Virginia ham, pre-cooked
White pepper, to taste

Cook entire chicken in simmering water for 8 hours. While cooking, add 
water to keep chicken covered. Remove chicken, leaving only the chicken 
stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. 

Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and 
pinch of white pepper.

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 8 hours