Spinach, Shitake and Tofu Soup

[Guest guest]

Spinach, Shitake and Tofu Soup

 

5 cups of vegetable stock

8 ounces of spinach, cleaned and roughly chopped

8 ounces of tofu, drained and cut into 1/2-inch-dice

4 ounces of Shitake mushrooms, thinly sliced

1 teaspoon of ground ginger

1 teaspoon of sesame oil

salt and pepper to taste

 

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 to 3 minutes.

Remove the pan from the heat and stir in the sesame oil. Season with salt and

pepper and serve hot.