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