Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
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
Preparation
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.