1 lb. bean curd 6 oz. spinach
1 oz. vegetable oil
2 oz. ham
5-6 steeped mushrooms Salt to taste
2 cups clear broth
1 tbsp. sesame oil
1. Cut bean curd into rectangular pieces. Put in cold water and simmer until it swells, remove from heat and drain off excess water.
2. Section the spinach, parboil and drain.
3. Heat oil over a high flame. Add ham slices, mushrooms, bean curd, broth and salt. Bring mixture to a boil, reduce heat and simmer for ten minutes. Then add spinach and sesame oil. Serve when spinach is cooked.