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Soup & Stew
Asian
4 - 6 servings
15 minutes
15 minutes
4 cups low-sodium, fat-free chicken or vegetable broth
1 1/2 cups water
2 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1 clove organic peeled garlic, minced
1 tablespoon organic ginger, peeled and minced (see note below)
1 Thai Chile Pepper, split in half, (see note below)
2 (½ ounce) packages Dried Wild Lobster Mushrooms, reconstituted, (see note below)
1/2 pound organic tofu (use firm tofu) cut into cubes
5 ounces organic spinach
3 organic green onions, chopped
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.
