Tofu, Tomato, and Spinach Soup

Name: Tofu, Tomato, and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 teaspoon vegetable oil; 1/2 cup onion(chopped); 1 garlic clove(minced); 6 cups water(or low-sodium chicken broth); 1 package tofu, silken, firm or extra firm(14 ounce - patted dry and cut into ½ inch cubes); 2 tomatoes(chopped); green onions, chopped(3 stalks, optional); 4 cups spinach leaves, fresh(washed and dried, or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry); 1 tablespoon soy sauce, reduced sodium; 1/4 teaspoon ground black pepper; cilantro leaves(1/4 cup, optional)

Soups & stewsVietnamese⏱ Prep 15 min | Cook 30 minServes 4

By Public

This vegetable and tofu soup is a delicious way to end your day. You can use fresh or frozen spinach and top with cilantro for a satisfying soup.

Ingredients

1 teaspoon vegetable oil
1/2 cup onion(chopped)
1 garlic clove(minced)
6 cups water(or low-sodium chicken broth)

+ 7 more ingredients

Instructions

Wash hands with soap and water.

Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.

Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).

Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.

Remove from heat. Taste for seasoning. Serve hot.

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Nutrition Estimate

89Calories

7gProtein

8gCarbs

3gFat

Per serving • Estimated by Blinner AI