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Jim Coleman Recipes

Spinach, Shitake and Tofu Soup

For this recipe you will need:


  • 5 cups of vegetable stock
  • 8 ounces of spinach, cleaned and roughly chopped
  • 8 ounces of tofu, drained and cut into ½-inch-dice
  • 4 ounces of shitake mushrooms, thinly sliced
  • 1 teaspoon of ground ginger
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste

To prepare this recipe:

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.

For extra umami character, add a few dashes of fish sauce.



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