Chinese Tofu, Spinach and Tomato Soup

Recipe Type: 
Number of Servings: 
4
Energy: 
207 kcal
Protein: 
19 g
Calcium: 
660 mg
Vitamin D: 
0.99 IU
% Ca recommended daily intake: 
66.00%
  • 1 tsp vegetable oil
  • 95 g chopped onion
  • 1 minced garlic clove
  • 1.5 L water or chicken broth or 4 tsp of cubes chicken bouillon
  • 480 g package tofu (calcium-set), silken, patted dry and cut
  • 2 chopped tomatoes
  • 3 chopped green onions (optional)
  • 600 g fresh spinach leaves, washed and dried, torn or cut (if large) or
  • 1 box frozen chopped spinach, thawed and squeezed dry
  • 1 Tbsp (15 mL) soy sauce
  •  ¼ tsp pepper
  1. Heat large 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, spinach, ground pepper. Cook just until spinach is wilted.
  4. Remove from heat. Taste for seasoning. Serve hot.
Key Nutrients: