Spinach, Mushrooms and Tofu in Clear Broth

Posted on 11. Oct, 2010 by grace in Chinese, Fast Asian Recipe, Healthy Asian, Soup, Vegetable/Tofu

Spinach, Mushrooms and Tofu in Clear Broth

Courtesy of Quick & Easy Asian Vegetarian Recipes

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

1 tablespoon oil
2 cloves garlic, minced
2 slices fresh ginger
2 cups (300 g) fresh spinach, washed and trimmed
31/4 cups (800 ml) vegetable stock or water
1 cake soft tofu (about 10 oz/300 g), cubed
1 cup (100 g) fresh button or black Chinese mushrooms
2 teaspoons sesame oil
Salt and freshly-ground black pepper, to taste

1. Heat the oil in a wok until smoking, add the garlic and ginger, and stir-fry for 30 seconds. Add the spinach and stir-fry for about 2 minutes until wilted.

2. Add the vegetable stock, tofu and mushrooms, and cover the wok. Bring to a full boil, reduce the heat to low, and cook for 2 to 3 minutes.

3. Remove from the heat, stir in the sesame oil, salt and pepper to taste, and serve.

Tags: Tuttle Publishing

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3 Responses to “Spinach, Mushrooms and Tofu in Clear Broth”

Aditi 7 October 2010 at 1:13 am #

thanks… am a vegetarian and these recepies are amazing
Rae 19 October 2010 at 3:57 pm #

I just made this for the first time. I had some left over baby bok choy as well as some fish stock which I put in and served it over brown rice. It only took about 15 minutes and is so refreshing and clean tasting. The ginger really gives it a nice flavor. Thanks!
Ella He 23 March 2011 at 1:36 am #

I’m Chinese and i should say that,in China we don’t eat spinach and tofu together like this,cause oxalic acid in spinash and calcium in tofu mixed will easily lead to stone.You can boil the spanish along let it release oxalic acid,then add it to tofu.:)