Ingredients 1L chicken stock
400g package of round spinach
1 x 300g package of tofu
1 x 425g can whole mushrooms
3 handfuls of Goji (wolfberries)
4 thin slices of ginger
freshly cracked black pepper, sea salt and white pepper
Wash the spinach to rid it of any sand and grit, then chop into 1-inch lengths.
Dice tofu into bite-size cubes and cut mushrooms into quarters.
In a large pot, heat up stock, water, Goji and ginger and bring to a boil.
Once it starts to bubble, add mushrooms and tofu.
Lower heat to a medium then add spinach. Adding it last helps to retain its nutrients and keep its shape in tact.
Stir twice, season to taste with salt and peppers.