Recipe courtesy of Katie Bingham

30 ounces homemade vegetable stock (or store bought)

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger (or more if you’re crazy about ginger like me)

2 cups thinly sliced button mushrooms

½ pound firm tofu, cut into small cubes

3 cups fresh spinach (whole) or rainbow chard (rough chopped)

3 green onions, chopped

Salt and pepper, to taste

Directions:

1. Combine stock, vinegar, soy, sesame oil, garlic and ginger. Cook for 7 minutes on high heat.
2. Add mushrooms and cook 7 minutes.
3. Add tofu, greens and green onions. Cook till greens wilt.
4. Season with salt and pepper, to taste.