Spinach & Leek Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Peanut oil,
2: Garlic cloves, minced
2 large: Leeks, sliced
1 medium: Carrot, sliced very thinly, into matchsticks
10 ounce: Fresh spinach, washed &, stemmed
1/2 cup: Canned water chestnuts,, drained, rinsed, sliced
6 cup: Vegetable stock,
2 tbsp: Tamari,
1 tbsp: Rice vinegar,
Salt & pepper,
Strips of 5-spice tofu,
Directions:
Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil
& swirl to coat. Add garlic, leeks, carrots & lower to a simmer &
cook, covered for 10 minutes. Stir occasionally. Uncover wok,
increase heat to high & add spinach & water chestnuts. Stir-fry for 2
minutes. Lower heat to medium. Add warmed stock, tamari & rice
vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu
strips.
"Sundays at Moosewood Restaurant Cookbook"
Source from luhu.jp
& swirl to coat. Add garlic, leeks, carrots & lower to a simmer &
cook, covered for 10 minutes. Stir occasionally. Uncover wok,
increase heat to high & add spinach & water chestnuts. Stir-fry for 2
minutes. Lower heat to medium. Add warmed stock, tamari & rice
vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu
strips.
"Sundays at Moosewood Restaurant Cookbook"
Source from luhu.jp