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Asian Mushroom Spinach Soup

(2 Votes)
SERVES
4
COOK TIME
20 Min

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

  1. In a large saucepan, combine broth, soy sauce, sesame oil, and ginger. Bring to a boil over medium-high heat.
  2. Add mushrooms and simmer about 4 minutes, or until mushrooms are tender.
  3. Add tofu, spinach, and scallions and simmer about 2 minutes, until spinach wilts and tofu is heated through.
  4. Garnish individual servings with scallion tops.

Ratings & Comments

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Try Chicken or Pork.

Cann something other then tofu be used?

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