coleman's Spinach, Shiitake and Tofu Soup

[Guest guest]

Could also use a mild miso broth with this one. I bought some instant

" miso-cup " -- nice change from the usual " vegetable base " or " golden bouillon " -

add a little teriyaki sauce to the broth when we want it a little sweeter.

 

xposted

 

 

* Exported from MasterCook *

 

Spinach, Shiitake and Tofu Soup

 

Recipe By :Chef Jim Coleman, Philadelphia

Serving Size : 3 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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5 cups vegetable stock

8 ounces spinach

8 ounces tofu

4 ounces Fresh Shiitake mushrooms

1 teaspoon ground ginger

1 teaspoon sesame oil

Salt and Pepper to taste

 

Preps: drain tofu and cut into 1/2-inch-dice; clean spinach and roughly chop.

thinly slice fresh chiitake mushrooms.

 

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.

 

 

Source:

" A Chef's Table "

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Per Serving (excluding unknown items): 369 Calories; 12g Fat (28.0% calories

from fat); 19g Protein; 50g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol;

2777mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 4204 0 0 0

 

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