Tofu, Tomato, and Spinach Soup

Ingredients

• 1 tbsp Vegetable oil
• 1/2 medium onion Onion, chopped
• 1 piece(s) Garlic, minced
• 6 cups Water, or low-sodium chicken broth
• 15 g Tofu, silken, firm or extra firm (patted dry and cut into ½ inch cubes)
• 2 cup Tomatoes, chopped
• 3 piece(s) Green onions, chopped (optional)
• 4 cup Spinach leaves, fresh
• 1 tbsp Soy sauce, reduced sodium
• 1/4 tsp Ground black pepper
• 2 tbsp Cilantro leaves (optional)

Instructions

1. Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.
2. Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).
3. Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.
4. Remove from heat. Taste for seasoning. Serve hot.

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