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Spinach and Tofu Soup

By • Mar 18th, 2008 • Category: Soups and Stews Print Print


This is another of my 10-minute soups. Easy, fast, and amazingly flavorful. Use the crinkly-leaved Savoy spinach for this recipe. It stands up better than the smooth-leaved baby types.

8 oz fresh Savoy spinach
1/2 block firm tofu
2 T. vegetable oil
1t. salt
2 1/2 c. water
2 T. soy sauce (add more if desired)
1 t. toasted sesame oil

To prepare:
Wash spinach well to get rid of any grit or sand, then remove the stems and ribs from the leaves. Spin or shake off excess water and dry well. Chop the leaves roughly but fairly small.

Cut tofu into small pieces and set aside.

In a wok or saucepan, heat the oil. Add the spinach and stir fry it until soft, then add salt and water or stock. Bring liquid to a boil, then turn the heat down and add tofu and soy sauce.

Cook for just another two to five minutes. Remove from heat, add the sesame oil, season with more salt and some pepper if desired, and serve hot.

Note: Ladle soup over leftover wontons for another serving variation.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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yvette Basie
yvette Basie

My family and I love soup. Unfortunately, I am never satified with the flavor of the stock, unless I use "Goya" brand chicken bouillon. I always feel quilty because of the salt etc. thats in the stock flavoring. Is there any stock that you can recommand I use that has lots of flavor and isn't bad for you?

Veg Royale
Veg Royale

We love the vegetable bouilion by Organic Gourmet - try it!

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