- Rating:
- Servings:
- 8 (8 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 cups Low Sodium Fat Free Chicken Broth
- 1 1/2 cups Water
- 2 tablespoons Low Sodium Soy Sauce
- 2 tablespoons Seasoned Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 clove Peeled Garlic minced
- 1 tablespoon Ginger peeled and minced
- 1 Thai Chile split in half
- 2 ½ ounce packages Dried Wild Lobster Mushrooms reconstituted
- 1/2 pound Organic Tofu (use Firm Tofu) cut into cubes
- 5 ounces Organic Spinach
- 3 Organic Green Onions chopped
Directions
Combine the first 8 ingredients in a saucepan and bring to a boil. Add the mushrooms and cook for 5 minutes. Remove the Thai chile. Add the tofu, spinach and green onions and cook until spinach wilts. Serve hot.
Note:
To make the soup spicier, use 2 or 3 Thai chiles.
