Tofu, Tomato and Spinach Soup

hot seafood spinach soup with silk tofu


1 teaspoon vegetable oil
1/2 cup onion (chopped)
1 garlic clove (minced)
6 cups water (or low-sodium chicken broth)
1 package tofu, silken, firm or extra firm (14 ounce – patted dry and cut into ½ inch cubes)
2 tomatoes (chopped)
3 green onions, chopped (3 stalks, optional)
4 cups spinach leaves, fresh (washed and dried, or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry)
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 cilantro leaves (1/4 cup, optional)


1. Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.

2. Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).

3. Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.

4. Remove from heat. Taste for seasoning. Serve hot.


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