How to make Spinach And Tofu Soup -
A healthy soup made with spinach and tofu
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Spinach Leaves, Tofu (टोफू)
Cuisine : Chinese
Course : Soups
For more recipes related to Spinach And Tofu Soup checkout Caldo Verde, Spinach And Pea Soup, Cream of Spinach Soup, Cream of Spinach Soup - SK Khazana . You can also find more Soups recipes like Broccoli and Cheddar Soup Tomato Soup Chicken Noodle Soup Corn And Chicken Chowder
Spinach And Tofu Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Spinach And Tofu Soup Recipe
Spinach Leaves shredded roughly 1 (250 gms)
Tofu 100 grams
Oil 1/2 tablespoon
Ginger finely chopped 1/2 inch piece
Garlic finely chopped 2-3 cloves
Vegetable stock 4-5 cup
MSG 1/4 teaspoon
Soy sauce 1 tablespoon
White pepper powder 1/2 teaspoon
Salt to taste
Method
Step 1
Cut the tofu into quarter inch thick slices and further cut them into one-inch triangles. Heat the oil in a wok or a pan, add the ginger and garlic and stir-fry for half a minute.
Step 2
Stir in the vegetable stock and bring to a boil. Lower the heat, add the tofu pieces, MSG, soy sauce, white pepper powder and salt and simmer for two to three minutes.
Step 3
Add the spinach leaves and continue to cook for a minute, stirring gently. Serve hot.
Nutrition Info
Calories : 223 Kcal
Carbohydrates : 13.2 gm
Protein : 18.5 gm
Fat : 9.5 gm
Other : 8.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
