Title: Spinach & leek soup
 Categories: Chinese, Soups, Appetizers
      Yield: 4 servings
 
  1 1/2 tb Peanut oil
      2 ea Garlic cloves, minced
      2 lg Leeks, sliced
      1 md Carrot, sliced very thinly
           -- into matchsticks
     10 oz Fresh spinach, washed &
           -- stemmed
    1/2 c  Canned water chestnuts,
           -- drained, rinsed, sliced
      6 c  Vegetable stock
      2 tb Tamari
      1 tb Rice vinegar
           Salt & pepper
           Strips of 5-spice tofu
 
  Heat a wok or heavy soup pot on high heat for 30 seconds.  Add the
  oil & swirl to coat.  Add garlic, leeks, carrots & lower to a simmer
  & cook, covered for 10 minutes.  Stir occasionally.  Uncover wok,
  increase heat to high & add spinach & water chestnuts.  Stir-fry for
  2 minutes.  Lower heat to medium.  Add warmed stock, tamari & rice
  vinegar.  Season to taste.
  
  Heat through but do not boil.  Serve immediately, garnished with tofu
  strips.
  
  "Sundays at Moosewood Restaurant Cookbook"