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.