Recipe

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• 5 cups vegetable stock
• 8 oz spinach, cleaned and roughly chopped
• 8 oz tofu, drained and cut into 1/2-inch-dice
• 4 oz shiitake mushrooms, thinly sliced
• 1 tsp ground ginger
• 1 tsp sesame oil
• salt and pepper

• 1 Pour the stock into a large sauce pan and bring to a boil.
• 2 Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• 3 Remove the pan from the heat and stir in the sesame oil.
• 4 Season with salt and pepper and serve hot.