Chef Jim Coleman Recipe Index

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Spinach, Shiitake and Tofu Soup

Ingredients:

1/2 lb. Fresh Spinach, cleaned and roughly chopped
1/2 lb. Regular Tofu
5 cups Chicken Stock
1/4 lb. Shitake Mushrooms, thinly sliced
Salt & Pepper to taste
1 tsp. Ground Ginger
1 tsp. Sesame Oil

Instructions:

Drain and cut the tofu into 1/2 inch cubes. In a large saucepot, bring chicken stock to a boil. Add spinach, tofu, mushrooms, ginger and boil for 2-3 minutes. Remove from heat and stir in sesame oil. Serve hot.

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