Name: Chinese Spinach and Tofu Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 14 oz (400g) soft tofu, cut into 1-inch cubes; 10 oz (300g) fresh spinach, thoroughly washed and roughly chopped; 6 cups (1.5 liters) vegetable or chicken broth, preferably low-sodium; 3 cloves garlic, minced; 1 inch (2.5 cm) piece fresh ginger, peeled and julienned; 2 tablespoons soy sauce, preferably light soy sauce; 1 teaspoon sesame oil; 2 green onions, thinly sliced for garnish; 1 tablespoon vegetable oil; 1/2 teaspoon white pepper; Salt to taste; 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

Prepare the aromatics

Heat the vegetable oil in a large pot over medium heat. Add minced garlic and julienned ginger, stirring frequently until fragrant but not browned, about 1-2 minutes.
Add the broth

Pour in the vegetable or chicken broth. Bring to a boil, then reduce to a simmer. Add the soy sauce and white pepper, stirring to combine. Let simmer for 5 minutes to allow the flavors to meld.
Cook the tofu

Gently slide the tofu cubes into the simmering broth, being careful not to break them. Simmer for 5 minutes to allow the tofu to absorb the flavors of the broth.
Add the spinach

Add the chopped spinach to the pot and stir gently. The spinach will wilt quickly, in about 1-2 minutes. If using, add the cornstarch slurry now and stir gently until the soup slightly thickens.
Season and finish

Taste the soup and adjust seasoning with salt if needed. Drizzle the sesame oil over the soup and give it one final gentle stir to incorporate.
Serve

Ladle the hot soup into bowls. Garnish with sliced green onions and serve immediately for the best flavor and texture.

Chinese Spinach and Tofu Soup

Ingredients

Instructions

Nutritional Information