Tofu, Tomato and Spinach Soup

Average: 4 (1 rating)

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Yield	4 servings

Ingredients

1 teaspoon	vegetable oil
1⁄2 cup	onion (chopped)
1	garlic clove (minced)
6 cups	water (or chicken broth or 4 teaspoons or cubes chicken bouillon)
1 package	tofu, silken, firm or extra firm (10. 5 ounce, - patted dry and cut into ½ inch cubes)
2	tomatoes (chopped)
3	green onions (optional) (chopped)
4 cups	spinach leaves (fresh, - washed and dried, torn or cut if large or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry)
1 tablespoon	soy sauce
1⁄4 teaspoon	pepper
1⁄4 cup	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, spinach, ground pepper and cilantro. Cook just until spinach is wilted.

4. Remove from heat. Taste for seasoning. Serve hot.