Spinach, Shitake & Tofu Soup

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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 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 serve hot.

 

Makes 4 servings.