CHINESE-STYLE SPINACH AND MUSHROOM SOUP

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Chinese-Style Spinach and Mushroom Soup image

Categories     Soup/Stew     Garlic     Ginger     Leafy Green     Mushroom     Soy     Vegetarian     Quick & Easy     Spinach     Fall     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 14 1/2-ounce cans vegetable broth
1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups thinly sliced mushrooms (about 5 ounces)
1/2 pound firm tofu, cut into 1/2-inch pieces
1/2 10-ounce bag ready-to-use spinach leaves
3 green onions, chopped

Steps:

  • 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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