Spinach And Bean Curd Soup (Gun) - cooking recipe

Ingredients

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

Preparation

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