INGREDIENTS

• 2 Cups of Chicken Stock
• 1 oz carrots
• 1/4 Box of tofu
• 2.5 Cups spinach
• 1 pinch of salt
• 1 pinch of white pepper

DIRECTIONS:

STEP 1 – BOILING SPINACH

• In a 6 qt pot or wok add the spinach to boiling water until the spinach is submerged and boil on high heat for 5 seconds. After the spinach is done boiling, strain the water from the spinach.

STEP 2 – MAKING THE SOUP/h3>

• In a wok add the chicken stock and then the carrots.
• When the chicken stock is boiling, add the tofu and then the spinach.
• Add salt and white pepper and stir for 5 seconds
• Serve the soup in a bowl