Spinach And Tofu Soup Recipes

Steps:

• Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
• For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
• Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Steps:

• Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
• In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
• Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.

Steps:

• Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

Steps:

• Pour the stock into a large sauce pan and bring to a boil.
• Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• Remove the pan from the heat and stir in the sesame oil.
• Season with salt and pepper and serve hot.

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

Steps:

• Make the broth: In a saucepan bring the water to a boil.
• Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
• Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
• Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
• In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
• Add the carrots to the broth and simmer them, covered, for 5 minutes.
• Stir in the spinach and the tofu and simmer the soup for 1 minute.
• In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
• Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
• I sometimes sprinkle toasted nori over the soup.
• Enjoy!

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
• In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
• In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

Steps:

• Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
• Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
• Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
• To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
• Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.

Steps:

• In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
• Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
• Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
• Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.