Chinese spinach and tofu soup


1 recipe of silken tofu
2 garlic cloves
1 red onion
2 tbsp of soya sauce
1 tsp of sugar
1 little chilli pepper
2 tsp of grated fresh ginger
2 big handful of fresh Chinese spinach
1l of water
2 tbsp of lemon juice
1/4 cup of fresh mint

Prepare the marinated tofu:

Mince the garlic, the onion, and the chilli pepper.
In a large bowl, put the garlic, the onion, the chilli pepper, the sugar, the soya sauce, the lemon and the ginger.
Let the tofu soak in the sauce for 3h.

Cut the stalks of the spinach and wash them.
Drain the tofu and keep the marinated sauce
Bring the water to the boiling point, add the spinach and the drained tofu.
Cook for 10 minutes.
Add the sauce and blend the soup.
Add the mint and serve.

One Response to “Chinese spinach and tofu soup”

  1. Apple crumble pie « Experiments in dessertarian cooking Says:

    […] -Chinese spinach and tofu soup -Steamed Jerusalem artichokes -Steamed carrots -Sauercraut with mushrooms -Apple crumble […]


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