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Spinach and Bean Curd Soup

3 c Chicken or beef stock
1/2 lb Spinach; torn into small pieces
2 Cakes bean curd; cut into 1 inch cubes
1 Scallion; chopped
Freshly ground black pepper

Bring the stock to the boil in a pan. Add the spinach and bean curd. Bring back to the boil, then add the spring onion (scallion) and salt and pepper to taste. Simmer the soup for about 10 minutes - do not overcook or the spinach will lose its green colour and the bean curd will become tough. Serve immediately.

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