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 1/2-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.