Chinese Spinach Tofu Mushroom Soup
Nutritious and fast to prepare, all the ingredients in this soup play an important role. Healthy, leafy spinach adds flavour and fiber, while tofu is a great source of protein, iron and calcium.
Even the small Goji berries help to add a hint of sweetness, alongside ginger that aids digestion and rids the body of excess wind that causes aches and colds. Perfect for winter.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 6 servings
Ingredients
1L chicken stock
500g water
400g package of round spinach
1 x 300g package of tofu
1 x 425g can whole mushrooms
3 handfuls of Goji (wolfberries)
4 thin slices of ginger
freshly cracked black pepper, sea salt and white pepper
Method
Wash the spinach to rid it of any sand and grit, then chop into 1-inch lengths.
Dice tofu into bite-size cubes and cut mushrooms into quarters.
In a large pot, heat up stock, water, Goji and ginger and bring to a boil.
Once it starts to bubble, add mushrooms and tofu.
Lower heat to a medium then add spinach. Adding it last helps to retain its nutrients and keep its shape in tact.
Stir twice, season to taste with salt and peppers.
Remove from heat and serve hot.
Categories
#soup
#asian
#chinese
#spinach
#chicken_stock
#tofu
#mushrooms
#wolfberries
#goji
%recipeyum
225396 - 2023-07-17 08:53:03