Chef Tom Fraker
Thai Spiced Spinach, Mushroom and Tofu Soup
Thai Spiced Spinach, Mushroom and Tofu Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
Asian
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
4 cups low-sodium, fat-free chicken or vegetable broth
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1 1/2 cups water
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2 tablespoons low-sodium soy sauce
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2 tablespoons seasoned rice vinegar
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1 tablespoon sesame oil
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1 clove organic peeled garlic, minced
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1 tablespoon organic ginger, peeled and minced (see note below)
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1 Thai Chile Pepper, split in half, (see note below)
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2 (½ ounce) packages Dried Wild Lobster Mushrooms, reconstituted, (see note below)
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1/2 pound organic tofu (use firm tofu) cut into cubes
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5 ounces organic spinach
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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. Reduce heat to high simmer.
Add the tofu, spinach and green onions and cook until spinach wilts.
Add the tofu, spinach and green onions and cook until spinach wilts.
Recipe Note
- To make the soup spicier, use 2 or 3 Thai chiles.
- Peeling Fresh Ginger Root: using the edge of a metal spoon, it's easy to scrape off the thin, papery skin of ginger root. About 1 inch or knob of root is equivalent to one Tablespoon. Wrap unused fresh ginger wrapped in dry paper towel and placed in unsealed plastic bag in the refrigerator for up to 3 weeks.
- Chile Burn Relief
- Handling Fresh Chile Peppers
- Dried Mushrooms, Reconstituting
Filed in:
Dried Wild Lobster Mushrooms,
Fresh Organic Ginger Root,
Low Sodium Vegetable Broth,
Organic Green Onions,
Organic Spinach,
Organic Tofu,
Plant Based,
Seasoned Rice Vinegar,
Sesame Oil,
Soup & Stew,
Soups and Stews,
Thai Chile Peppers,
Thai Pepper,
Thai Spiced,
Thai Spiced Spinach Mushroom and Tofu Soup,
Tofu Soup,
Vegetarian
