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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rachael Ray's. Ingredients:
1 quart vegetable broth |
2 scallions |
1 (10 ounce) bag frozen spinach |
1 (16 ounce) package silken tofu |
1 teaspoon sesame oil |
salt and pepper |
Directions:
1. Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
2. In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
3. Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.
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