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Can be prepared in 45 minutes or less. 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 Method: 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. |
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