Asian Mushroom Spinach Soup

SERVES: 4

COOK TIME: 20 Min

Instead of going to your favorite Asian restaurant to order a bowl of soup, why don't you just make some for you and your family at home? By combining a couple of our favorite veggies and letting it simmer on the stovetop, we've created a delicious meal that's good for leftovers at lunch the next day.

What You'll Need

3 (14-1/2-ounce) cans ready-to-serve vegetable broth
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 pound thinly-sliced fresh white mushrooms
1/2 pound firm tofu, cut into 1/2-inch pieces
5 ounces fresh spinach
8 scallions, white parts sliced and tops reserved for garnish

What to Do

In a large saucepan, combine broth, soy sauce, sesame oil, and ginger. Bring to a boil over medium-high heat.
Add mushrooms and simmer about 4 minutes, or until mushrooms are tender.
Add tofu, spinach, and scallions and simmer about 2 minutes, until spinach wilts and tofu is heated through.
Garnish individual servings with scallion tops.