This light and pretty soup can be on the table 15 minutes after you walk in the kitchen. Use Pacific organic low sodium chicken broth to keep sodium within reason. (Campbell’s and Swanson’s low sodium broths are much higher that most organic brands). Use packaged matchstick carrots (sometimes labelled “shredded” or julienne) to keep your work time to a minimum.
Hot and Sour Tofu Spinach Soup
1/3 cup rice vinegar
3 tablespoons lower sodium soy sauce
1 tablespoon fish sauce (nam pla)
1/2 teaspoon sugar
3 tablespoons cornstarch
1 tablespoon sesame oil
2 1/4-inch slices ginger, cut in thin strips
2 garlic cloves, cut in thin slices
1 3.5-ounce box shitake mushrooms, stems removed and caps thinly sliced (about 1 1/2 cups slices)
8 cups lower sodium chicken broth
1 cup pre-shredded carrots
1 14-ounce block extra firm tofu, cut in 3/4-inch cubes
8 cups fresh baby spinach
3 scallions, cut in 1-inch pieces (about 1/3 cup sliced)
- Combine the vinegar, soy sauce, fish sauce and sugar. Stir in the cornstarch until dissolved.
- Heat the oil in a large pot over medium high. Add the garlic, ginger and shitakes and cook, stirring, 1 minute, or until the mushrooms are soft. Add the broth and bring to a boil.
- Stir in the tofu and carrots and simmer 4 minutes, or until the soup is slightly thickened.
- Stir in the spinach and scallions and remove from heat.
Makes 4 servings
Nutritional analysis per serving: 254 calories, 16 g protein, 29 g carbohydrates, 5 g fiber, 8 g fat, 1 g saturated fat, 1462 mg sodium