Ingredients

• 8 oz tofu mori-nu lite firm
• 1-quart chicken stock or vegetable stock
• 2 tablespoon soy sauce
• 3 tablespoon rice wine or dry sherry
• 2 teaspoon sugar
• ½ teaspoon salt

Directions

• Directions
• Soak the noodles in a large bowl of warm water for 15 minutes.
• When soft, drain them and discard the water.
• Cut the noodles into 3-inch lengths using scissors or a knife.
• Remove the stalks from the spinach and wash the leaves well.
• Gently cut the bean curd into 1-inch cubes.
• Put the stock into a saucepan and bring to a simmer.
• Add the bean thread noodles and simmer for 2 minutes.
• Add the spinach and the rest of the ingredients except the bean curd.
• Simmer for 2 minutes, then gently put in the bean curd.
• Continue to simmer the soup for 2 more minutes to heat the bean curd through and serve at once.