Tofu and Spinach Soup

Name: Tofu and Spinach Soup
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml neutral cooking oil; 200 g fresh mushrooms sliced; 2 count scallions thinly sliced, whites and greens separated; 20 g fresh ginger peeled and finely grated; 3 count garlic cloves minced; 1200 ml low-sodium vegetable broth; 250 ml water; 30 ml soy sauce; 120 g jasmine rice rinsed; 400 g firm tofu drained and cut into 2 cm cubes; 4 g fine salt; 120 g baby spinach rinsed; 10 ml rice vinegar; 1 g black pepper freshly ground; 15 ml toasted sesame oil; 1 count scallions thinly sliced, whites and greens separated

A weeknight-friendly soup built on a ginger-garlic broth with mushrooms, tofu, and spinach. The soup stays light but substantial through tofu and rice, with scallions and sesame oil added at the end for freshness.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml neutral cooking oil
200 g fresh mushrooms sliced
2 count scallions thinly sliced, whites and greens separated
20 g fresh ginger peeled and finely grated
3 count garlic cloves minced
1200 ml low-sodium vegetable broth
250 ml water
30 ml soy sauce
120 g jasmine rice rinsed
400 g firm tofu drained and cut into 2 cm cubes
4 g fine salt
120 g baby spinach rinsed
10 ml rice vinegar
1 g black pepper freshly ground
15 ml toasted sesame oil
1 count scallions thinly sliced, whites and greens separated

Instructions

Heat a large pot over medium heat. Add the neutral cooking oil, then add the sliced mushroom and the white parts of the scallions. Cook, stirring, until the mushrooms release moisture and begin to brown lightly. The mushrooms look softened and lightly golden at the edges.
Add the ginger and garlic and cook briefly, stirring constantly, until fragrant, then pour in the broth, water, soy sauce, and rinsed rice. Bring to a boil, then reduce to a steady simmer. The soup is at a gentle simmer and the rice is evenly distributed.
Simmer uncovered, stirring occasionally, until the rice is tender and the broth has a slightly fuller body, then add the tofu cubes and fine salt. Continue simmering gently so the tofu warms through without breaking up. The rice is tender and the tofu is heated through, about 8 to 10 minutes after adding it.
Stir in the spinach and cook just until wilted. Turn off the heat, add the rice vinegar, black pepper, and sesame oil, then taste and adjust with a little more salt only if needed from the same measured salt total. The spinach is wilted but still bright green and the broth smells fresh and gingery.
Ladle into bowls and top with the reserved green parts of the scallions. Each bowl has tofu, spinach, rice, and visible scallion greens on top.