Spinach, Mushroom and Tofu Soup
We hear you: "My kids aren't going to touch anything with the words 'spinach', 'mushroom' and 'tofu' in the title." So maybe you just call it "soup" the first time you serve it. It's yummy enough that you might just make them believers. If not ... well, more for you!
- 2 32-ounce cartons vegetable broth
- ¼ cup soy sauce or tamari
- ¼ cup rice vinegar or apple cider vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons bottled minced garlic
- 1 teaspoon ground ginger
- ¼ teaspoon pepper
- 1 8-ounce package sliced fresh mushrooms
- 1 pound extra firm tofu, drained and cut into half-inch cubes
- 1 10-ounce package fresh washed baby spinach
In a large saucepan over medium-high heat, combine the first seven ingredients; bring to a boil.
Add the mushrooms and cook until tender, about 5 minutes.
Add the tofu and spinach and cook until the tofu is heated through and the spinach is wilted, about 2 minutes.
- Try throwing in some cooked soba noodles or thin egg noodles and a can of diced water chestnuts for a different texture. Crushed red pepper is also a nice addition to really spice things up.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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