Chinese-Style Spinach and Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
2 14 1/2-ounce cans vegetable broth |
1 1/2 cups water |
2 tablespoons soy sauce |
2 tablespoons rice vinegar or apple cider vinegar |
1 tablespoon oriental sesame oil |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
2 cups thinly sliced mushrooms (about 5 ounces) |
1/2 pound firm tofu, cut into 1/2-inch pieces |
1/2 10-ounce bag ready-to-use spinach leaves |
3 green onions, chopped |
Directions:
1. Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
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