Recipe courtesy of Celia Chiang

Spinach Tofu Soup

  • Total: 8 hr 10 min
  • Prep: 10 min
  • Cook: 8 hr
  • Yield: 5 servings
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1 whole chicken

12 cups water

16 ounces tofu, cubed

1 bunch spinach, de-stemmed and cleaned

1/2 cup diced Virginia ham, pre-cooked

White pepper, to taste


  1. Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.
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