Hot Tofu In Spinach 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.

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.

MISO SOUP WITH TOFU AND BABY SPINACH

Steps:

• Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
• Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
• Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
• Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
• Taste, adjust the seasonings if needed, and serve hot.

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.

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.

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.