Spinach Tofu Soup Food

SPINACH-TOFU SOUP

Steps:

• Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
• In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
• Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.

SPINACH TOFU SOUP

Steps:

• Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

BAKED TOFU AND SPINACH

Steps:

• Preheat oven to 450 degrees and cook spinach according to package.
• Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well.
• Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.

SPINACH AND TOFU SOUP

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

VEGETARIAN, SPINACH, SHIITAKE & TOFU SOUP

Steps:

• Pour the stock into a large sauce pan and bring to a boil.
• Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• Remove the pan from the heat and stir in the sesame oil.
• Season with salt and pepper and serve hot.

TOFU, MISO, SEAWEED AND SPINACH SOUP

Steps:

• Heat the water and miso paste in a saucepan.
• Add the wakame and simmer the soup for a couple of minutes.
• Cut the tofu into cubes and stir into the soup. Add the spinach and scallion, reheat and serve.

SOBA SOUP WITH SPINACH AND TOFU

Steps:

• Make the broth: In a saucepan bring the water to a boil.
• Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
• Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
• Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
• In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
• Add the carrots to the broth and simmer them, covered, for 5 minutes.
• Stir in the spinach and the tofu and simmer the soup for 1 minute.
• In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
• Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
• I sometimes sprinkle toasted nori over the soup.
• Enjoy!