Asian Mushroom Spinach Soup


  • 3 (14-½-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
  • ½ pound firm tofu, cut into ½-inch pieces
  • 5 ounces fresh spinach
  • + 1 more ingredients
    • 8 scallions, white parts sliced and tops reserved for garnish

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 thr...

View full recipe at SpringPad


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