5 oz. bean curd
4 oz. spinach leaves
2 cups clear broth
1 tbsp. sesame oil Salt to taste
1. Cut the bean curd into diamond slices. Wash the spinach and cut it into shreds. Parboil the bean curd and spinach separately.
2. Bring the broth to a boil, and the bean curd and salt. Skim off the top film when it boils again. Pour the soup into a bowl containing the spinach and bean curd. Sprinkle sesame oil. The soup is known as “Green and White Jade Soup” in China.