Spinach and Tofu Soup
Warm up with a nourishing bowl of Spinach and Tofu Soup, a light yet deeply flavorful dish that’s perfect for a quick and healthy dinner. Packed with tender fresh spinach leaves, protein-rich cubes of firm tofu, and a subtly seasoned vegetable broth infused with garlic, ginger, and soy sauce, this soup strikes the perfect balance between comfort and nutrition. A touch of sesame oil adds a nutty aroma, while a cornstarch slurry creates a silky texture in the broth. Topped with fresh scallions for a burst of freshness, this 25-minute vegan recipe is simple to prepare and ideal for busy weeknights. Serve it as a standalone dish or pair it with steamed rice for an even more satisfying meal. Perfect for those seeking a wholesome, plant-based option that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 4 cups fresh spinach leaves
- 200 grams firm tofu
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 2 stalks scallions (sliced)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Press the firm tofu to remove excess water, then cut it into small cubes and set aside.
Rinse the fresh spinach leaves thoroughly under cold water, drain, and set aside.
In a medium pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
Pour the vegetable broth into the pot and bring it to a gentle simmer.
Stir in the soy sauce, salt, and white pepper to season the broth.
Add the tofu cubes to the broth and let them simmer gently for 5 minutes to absorb the flavors.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring to slightly thicken the broth.
Add the fresh spinach leaves to the pot and cook for 2-3 minutes until wilted and tender.
Sprinkle the sliced scallions over the soup and give it one final stir before removing the pot from heat.
Serve the soup hot, either on its own or accompanied by steamed rice for a heartier meal. Enjoy!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
