Fish, Spinach and Tofu soup
 

From: Everybody’s Wokking Martin Yan - PBS series Yan Can Cook

Fish, Spinach and Tofu soup serves 6
4 dried black mushrooms
½ bunch about 6 ounces fresh spinach
½ pound firm textured fish-cod, halibut or sea bass
1/8 teaspoon white pepper
5 cups chicken broth
1 pound soft tofu, drained and cut into ½ inch cubes
2 teaspoons sesame oil
Soak the mushrooms in hot water to cover for 30 minutes; drain, cut off and discard the stems and thinly slice the caps. Wash the spinach; discard heavy stems. Cut the fish into ½ inch cubes sprinkle with pepper and set aside.
In a large pot, bring the broth and mushrooms to a boil over medium high heat. Add the spinach, fish, tofu and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted about 2 minutes. Serve immediately.
Tips: Chard or bok choy leaves may be used in place of spinach. You can use either soft or regular tofu.