Spinach And Tofu Soup Recipes

HEALTHY SPINACH SOUP WITH TOFU

Steps:

• Gather the ingredients.
• In a bowl, soak Chinese dried mushrooms in hot water to cover for 20 to 30 minutes, until softened.
• Squeeze out excess water. Cut off the stems and discard. Cut the caps into thin slices.
• Wipe the fresh mushrooms with a damp cloth, trim off any woody stems, and thinly slice.
• Heat the oil in a preheated​ wok over medium-high heat. Add the garlic and chili paste. Stir for a few seconds, until aromatic.
• Add all of the mushrooms and stir-fry for about 2 minutes; stir in the rice wine or dry sherry.
• Add chicken broth, soy sauce, sugar, and pepper. Bring to a boil uncovered.
• Add tofu and spinach leaves. Return to a boil and cook until spinach leaves turn bright green, 2 to 3 minutes.
• Remove from the heat and stir in the sesame oil. Serve hot.

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Steps:

• In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
• Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
• Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
• Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

SPINACH AND TOFU SOUP

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

SPINACH-TOFU SOUP

Steps:

• Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
• In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
• Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.

SPINACH TOFU SOUP

Steps:

• Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.

VEGETARIAN, SPINACH, SHIITAKE & TOFU SOUP

Steps:

• Pour the stock into a large sauce pan and bring to a boil.
• Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• Remove the pan from the heat and stir in the sesame oil.
• Season with salt and pepper and serve hot.

SOBA SOUP WITH SPINACH AND TOFU

Steps:

• Make the broth: In a saucepan bring the water to a boil.
• Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
• Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
• Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
• In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
• Add the carrots to the broth and simmer them, covered, for 5 minutes.
• Stir in the spinach and the tofu and simmer the soup for 1 minute.
• In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
• Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
• I sometimes sprinkle toasted nori over the soup.
• Enjoy!