Hui Style Vegetable Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 7 (8 inch) dried tofu (sticks)
• 1/4 cup vegetable oil
• 1 tablespoon ginger, peeled and minced
• 2 teaspoons salt
• 1/4 teaspoon szechuan peppercorns, ground
• 1/2 teaspoon ground cumin
• 3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
• 1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
• 6 cups water
• 1 teaspoon sambal oelek
• 2 cups spinach leaves, loosely packed and coarsely torn

Recipe

• 1 place dried tofu sticks in large, wide bowl. cover with warm water and let soak 15 minutes. drain then squeeze out excess water. chop dried tofu sticks into 2 inch lengths. set aside.
• 2 heat oil in medium, heavy stockpot over medium-high heat. add dried tofu sticks and cook, stirring, for 2 minutes. (reduce heat if they start sticking.)
• 3 add ginger, salt, sichuan pepper and cumin. cook, stirring, for 1 minute.
• 4 add potatoes and cabbage. cook, stirring often, for 2 minutes or until cabbage begins to wilt. stir in 2 cups water and chili paste.
• 5 bring to boil. cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. add 4 cups water.
• 6 bring back to a boil. cover and reduce heat to medium-low. simmer 10 minutes.
• 7 add spinach. cook, stirring occasionally, just until wilted and tender.
• 8 serve with dark barley bread and sharp cheese (western style).