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Spinach, Shitake & Tofu Soup
5 cups of vegetable stock
8 ounces of spinach, cleaned and roughly chopped
8 ounces of tofu, drained and cut into 1/2-inch-dice
4 ounces of Shitake mushrooms, thinly sliced
1 teaspoon of ground ginger
1 teaspoon of sesame oil
Salt and Pepper to taste
Pour the stock into a large sauce pan and bring to a boil. Add the spinach,tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
Remove the pan from the heat and stir in the sesame oil.
Season with salt and pepper and serve hot.
Makes 4 servings.
5 cups of vegetable stock
8 ounces of spinach, cleaned and roughly chopped
8 ounces of tofu, drained and cut into 1/2-inch-dice
4 ounces of Shitake mushrooms, thinly sliced
1 teaspoon of ground ginger
1 teaspoon of sesame oil
Salt and Pepper to taste
Pour the stock into a large sauce pan and bring to a boil. Add the spinach,tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
Remove the pan from the heat and stir in the sesame oil.
Season with salt and pepper and serve hot.
Makes 4 servings.
