I've been trying to expand our list of soup dishes (or dishes with sauces, for that matter) because I'm getting tired of preparing the same soups over and over for Swe-cha. He hasn't complained, but it's about time that we expand his palate.Tonight's new dish was spinach-tofu-pork soup and he loved it! Hubby says that this turned out good too.
I wasn't exactly sure how to go about it but I did find a recipe for Vietnamese Spinach soup here. I did tweak it a little bit, particularly with the seasonings, until I came up with a taste that I liked.
Ingredients
1 lb ground pork (orig recipe calls for 1/2 lb finely minced pork belly)
1 package extra firm tofu
5 cups water
1 lb malabar (I used 1 pack of chopped frozen spinach)
1 tbsp olive oil
1 to 1.5 tbsp sugar
salt and pepper to taste
Knorr seasoning (not part of the original recipe)
some fish sauce (not part of the original recipe)
some chicken powder (not part of the original recipe)
