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Monday, June 21, 2010

Asian Spinach Soup

This makes a great side dish for any Asian meal. It's light flavors also blend well with precooked chicken or shrimp, which can be added to make this soup into a meal.

2 - 14 to 15 oz cans Vegetable Broth
1-1/2 cups Water
2 TB Soy Sauce
2 TB Rice Vinegar or Apple Cider Vinegar
1 TB Oriental Sesame Oil
1 TB Minced Garlic
1 TB Minced and Peeled Fresh Ginger
2 cups Thinly Sliced Button or Baby Bella Mushrooms
1/2 pound Firm Tofu, cut into 1/2-inch pieces
1/2 of a 10 ounce Bag of Fresh Spinach Leaves
3 Green Onions, chopped

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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