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Clear spinach soup with tofu

Written by Catherine Saxelby on Tuesday, 14 July 2009.
Tagged: dairy-free, easy, egg-free, healthy cooking, high fibre, light meal, low fat, poach, soup, vegetables, vegetarian

Ready In: 20 minutes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

This simple but beautiful clear soup is also known as 'emerald and white jade soup' in Chinese. I love the combination of the bright green of the spinach with the white of the mushrooms and tofu which adds a rich flavour to what is basically a quick clear broth.

Ingredients

2 cups beef or chicken stock (salt-reduced)
1 cup water
8 English spinach leaves (see note)
200g packet tofu (bean curd), cut into cubes
8 button mushrooms, sliced
1 fresh red chilli's, finely chopped, or ½ teaspoon sambal oelek (chilli paste)
1 clove garlic, crushed
1 teaspoon light soy sauce (salt-reduced)
1 teaspoon Chinese rice wine
2 tablespoons grated fresh ginger
TO SERVE:
2 tablespoons fresh coriander sprigs

Directions

1. Bring stock and water to the boil in a large saucepan.

2. Shred spinach leaves finely and add to stock. Gently add the cubes of tofu , followed by the mushrooms, chillies, garlic, soy sauce, wine and ginger. Cook over medium heat without boiling for 2-3 minutes.

3. Stir in coriander. Pour into two individual bowls and serve immediately .

Variations

Note: This means English spinach with its soft rounded leaves. Young curly silverbeet, however, may be substituted.

Variations
No spinach? Substitute 4 leaves of silverbeet or Swiss chard instead.
Something heartier? Stir in a cup of pre-cooked thin wheat or rice noodles or konjac noodles with the spinach leaves. Continue with the rest of the recipe.