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Ingredients
3 (14 1/2 oz) Cans chicken broth
2 Tablespoons low-sodium soy sauce
1 Tesame oil
1 Tablespoon minced fresh ginger
1 Pound thinly-sliced fresh white mushrooms
1/2 Pound firm tofu, cut into 1/2" pieces
5 Ounces fresh spinach
8 Scallions, white parts sliced and tops reserved for garnish
Instructions
In a large saucepan, combine broth, soy sauce, sesame oil, and ginger. Bring to a boil over medium-high heat.
Add mushrooms and simmer about 4 minutes, or until mushrooms are tender.
Add tofu, spinach, and scallions and simmer about 2 minutes, until spinach wilts and tofu is heated through.
Garnish individual servings with scallion tops.