Hot and Sour Tofu Spinach Soup

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Hot and Sour Tofu Spinach Soup

 

1/3 cup rice vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon vegetarian fish sauce

1/2 teaspoon sugar

3 tablespoons cornstarch

1 tablespoon sesame oil

2 1/4 inch slices ginger, cut into thin strips

2 cloves garlic, cut into thin slices

1, 3 1/2 ounce box shiitake mushrooms, stems removed and caps thinly sliced,

about 1 1/2 cups slices

8 cups vegetable broth

1 cup shredded carrots

1 14 ounce block extra-firm tofu, cut into 3/4-inch cubes

8 cups fresh baby spinach

3 scallions, cut into 1-inch pieces, about 1/3 cup sliced

 

Combine vinegar, soy sauce, fish sauce and sugar. Stir in the cornstarch until

dissolved.

Heat the oil in a large pot over medium high. Add the ginger, garlic and

shiitakes, and cook, stirring 1 minute, or until the mushrooms are soft. Add

broth and bring to a boil.

Stir in the carrots and tofu and simmer 4 minutes, or until the soup is slightly

thickened.

Stir in the spinach and scallions and remove from heat.

Makes 4 servings.

Calories 245, Fat 7 g, Carbs 28 g, Fiber 5 g.