Ingredients
2
14 1/2-ounce cans vegetable broth
2
tbsp rice vinegar or apple cider vinegar
1
tbsp oriental sesame oil
1
tbsp minced peeled fresh ginger
2
cups thinly sliced mushrooms (about 5 ounces)
1/2
pound firm tofu, cut into 1/2-inch pieces
1/2
10-ounce bag ready-to-use spinach leaves
Directions
1.
Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
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