This soup makes a great accompaniment for any Asian meal – the tofu and spinach are cooked in an anchovy-flavored broth for a light and delicious taste!
2 tablespoons vegetable oil
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
1 (3.5 ounces) package dried anchovy
8 cups water
1 (1 pound 4 ounces) package silken tofu
1 (10 ounces) package flat-leaf spinach
Salt and white pepper to taste
In a large pot, heat oil over medium heat. Add shallot and garlic and stir-fry until fragrant and light golden brown. Then, add anchovies (the whole package) and continue to cook until anchovies are lightly browned. Add water and tofu and bring broth to a boil. Let boil for about 5 minutes. Add spinach, and remove pot from heat. Season with salt and white pepper to taste.
Note: If you think you won’t finish the whole pot of soup in one sitting (serves 4 to 6 generously), add just one-half of the spinach. Reserve the other half for the next time you reheat the leftover broth. This way, the spinach will still have some “body” to it instead of looking like some lifeless floating greens. *grin* Of course, if you love spinach like I do, feel free to add more than the 10 ounces called for in the recipe. The anchovies can be eaten (or not if you are like me and prefer them crispy).
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| Shallot and garlic |
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| Dried anchovy or ikan bilis in Malay – can be found in Asian grocery stores (look for the salted ones) |
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| You can use firmer tofu – I prefer silken |
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| Baby spinach works too |
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| Stir-fry until fragrant and light golden brown |
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| Add anchovies and cook until lightly browned |
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| Add water and tofu |
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| and finally spinach |
