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Spinach, Shiitake and Tofu Soup

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Recipe By Chef Jim Coleman

Change this recipe up for more flavor by using five spice baked tofu or make it heartier with the addition of buckwheat noodles.


  • 5 cups of vegetable stock
  • 8 ounces of spinach, cleaned and roughly chopped
  • 8 ounces of tofu, drained and cut into ½-inch-dice
  • 4 ounces of shiitake mushrooms, thinly sliced
  • 1 teaspoon of ground ginger
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste


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

TIP: For extra umami character, add a few dashes of fish sauce.

Photo by Flicker user ghirson / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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