Tofu, Tomato, and Spinach Soup

20 мин · Порций: 4

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

Что нужно

• 4.9 млvegetable oil
• ½ стак.chopped onion
• 1minced garlic clove
• 6 стак.water or low-sodium chicken broth
• 1 уп.tofu
• 2chopped tomatoes
• 3chopped green onions (по желанию)
• 4 стак.fresh spinach leaves
• 14.8 млreduced-sodium soy sauce
• 1.2 млground black pepper
• ¼ стак.cilantro leaves (по желанию)

Как готовить

1. Warm the vegetable oil in a 3-quart saucepan over medium heat, then cook the diced onion until tender and translucent without browning.
2. Add the minced garlic and stir for under a minute until fragrant.
3. Pour in the liquid and bring it to a boil.
4. Carefully add the cubed tofu and chopped tomatoes, reduce the heat, and simmer for about two minutes until the tomatoes soften without falling apart.
5. Stir in the soy sauce, black pepper, spinach, and the green onions and cilantro if using, cooking briefly until the greens wilt.
6. Take the soup off the heat, adjust seasonings as needed, and ladle into bowls to serve hot.

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