Thai Spiced Spinach, Mushroom and Tofu Soup
By Chef 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.