Asian Mushroom Spinach Soup
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Instead of going to your favorite Asian restaurant to order a bowl of soup, why don't you just make some for you and your family at home? By combining a couple of our favorite veggies and letting it simmer on the stovetop, we've created a delicious meal that's good for leftovers at lunch the next day.
What You'll Need
- 3 (14-1/2-ounce) cans ready-to-serve vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 pound thinly-sliced fresh white mushrooms
- 1/2 pound firm tofu, cut into 1/2-inch pieces
- 5 ounces fresh spinach
- 8 scallions, white parts sliced and tops reserved for garnish
What to Do
- In a large saucepan, combine broth, soy sauce, sesame oil, and ginger. Bring to a boil over medium-high heat.
- Add mushrooms and simmer about 4 minutes, or until mushrooms are tender.
- Add tofu, spinach, and scallions and simmer about 2 minutes, until spinach wilts and tofu is heated through.
- Garnish individual servings with scallion tops.