Spinach and Seafood Soup

Description:
This is a popular soup in Chinese restaurants and it's a liberating feeling to finally be able to do it at home. I got pointers on how to make this soup from my baker friend Johanna. This is very comforting and really healthy.

Ingredients:
2 cups fresh spinach leaves
3 cloves garlic, minced
250 g suahe, shelled and chopped finely
2.5 cups chicken stock, heated
1 cup firm tofu, cubed (Trix did this for me.)
2 Tbsp. cornstarch mixed in 4 Tbsp. cold water (cornstarch slurry)
2 eggs, beaten (Courtesy of Trix again)
Salt and pepper to taste



Directions:
In a pot with boiling water, blanch the spinach leaves until wilted. Strain out the spinach and place in blender. Add a little water from the pot and puree the spinach. Set aside.
In another soup pot, saute the garlic until aromatic. Add minced shrimps and cook until pink. Pour in hot chicken stock. Add the pureed spinach and tofu. Cook until boiling.
Add cornstarch slurry and combine until of semi-thick consistency. Lastly, add beaten eggs while stirring. Season with salt and pepper. Turn off heat and serve.