Spinach soup with fish balls

Spinach are rich in vitamin A, C, B-group vitamins, beta-carotene, folate, dietary fibre, iron, calcium and potassium.  Packed full of nutrition, spinach protects the eyes, aids in babies' brain development, nourishes blood, anti-aging, prevents osteoporosis and promotes bowel movements.

This is a very light and simple soup.

Recipe reference from the book "All About Vegetables"

Ingredients:
120g spinach

1 box tofu

8 prawn balls or fish balls
2 strips bamboo fungus (I omitted)

Seasonings

dash of salt
dash of chicken seasoning powder (I used without MSG)

Method:

• Cut spinach into sections and briefly blanch in water.  Rehydrate bambo fungus and cut into sections.  Cut tofu into slices.
• Bring 4 cups of water to a boil.  Place prawn balls or fish balls into the water, put the lid on and cook until they float to the surface.  Add bamboo fungus and seasonings.  Bring to a boil then add spinach and tofu to cook through.