Instructions: Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Wash the spinach; discard the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.

In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted, about 2 minutes. Serve immediately.

This recipe yields 6 servings.

Tips: Chard or bok choy leaves may be used in place of spinach. You can use either soft or regular tofu. I personally prefer the soft because it has a wonderfully silky-smooth texture.

Comments: When I was growing up, my mother prepared this simple, nutritious soup almost every day. I must have eaten it half a million times - and I still love it! Its a great starter for a light family meal.

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