Spinach and Bean Thread Soup (Bor Choi Fun See Tong)

½ of a 2-ounce package of dried mung-bean threads
3 tablespoons dried shrimp
8 cups water
1 tablespoon salt
½ teaspoon baking soda
2 tablespoons peanut oil
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
5 cups chicken broth
1 teaspoon Shao-Hsing wine or sherry
¾ pound fresh spinach, thoroughly washed and drained, leaves broken in half and set aside

Nutritional Information
- Nutritional analysis per serving (4 servings)
  240 calories; 10 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 10 grams protein; 9 milligrams cholesterol; 2418 milligrams sodium

4 to 6 servings

Soak bean threads in hot water for 1/2 hour. Remove from water, drain, cut into 4-inch strands and reserve.
Soak shrimp in hot water for 1/2 hour. Drain and dry shrimp with paper towel. Reserve.
In a large pot place 8 cups water, salt and baking soda (to preserve color of spinach). Bring to a boil and add spinach. Make sure spinach is completely covered with water. Bring to a boil again. Remove from heat, add cold water to pot, drain spinach and set aside.
Heat a large pot over high heat and add peanut oil. When white smoke appears, add the ginger and the garlic and stir, using chopsticks or wooden spoon. When the garlic browns, add shrimp. Stir for 45 seconds then add the chicken broth and the wine. Cover the pot and bring to a boil. Lower heat, allow the broth to simmer for 10 minutes.
Raise heat and add spinach and bean threads. Bring to a boil, then remove from heat. Place the soup in a preheated tureen and serve immediately.

50 minutes