Spinach-Tofu Soup

August 2006
Spinach-Tofu Soup

by 11 people

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Makes: 4 servings

Prep: 5 mins

Cook: 15 mins

  • 1 quart chicken broth
  • 2 scallions, thinly sliced, dark green parts set aside
  • 1 10 ounce box  frozen chopped spinach
  • 1 16 ounce package  silken tofu, drained and cut into 1/2-inch cubes
  • 1 teaspoon sesame oil
  • Salt and freshly ground pepper
  1. In a medium saucepan with a tight-fitting lid, mix the chicken broth with the white and light green scallion slices and the spinach. Cook, covered, over medium-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed. Bring the soup to a boil, about 10 minutes. Reduce the heat to medium-low, add the tofu without stirring and cook until heated through, 2 to 3 minutes. Remove the pan from the heat, add the dark green scallion slices and the sesame oil and season to taste with salt and pepper.