Spinach and Tofu Soup

I am backkk!!!! Well, technically I was never away but was just collecting my thoughts and finding inspiration what to write about. I think educational posts are more proper for me. I love writing about food and where it comes from, and occasionally drop a line or two about my troublemakers. Staying away from the computer was refreshing I have to say, not that I don't like visiting blogs, spending time feeding my Pinterest addiction or/and searching around for that inspiration by seeing what others are making but actually fresh air and some shopping do the trick most of the time.

Anyhow I was missing you all and my friend Google so I decided to come back as soon as I felt better...and also I needed to get out of my daily outfit/uniform “PJ” and get into working mode.

Now, let's talk about the recipe shall we?

This is the easiest recipe probably after miso soup ever. All you need is few ingredients to make this broth delicious and spicy if you wish. You all know that I love Gochujang, right? So yes, I mixed that into the broth but it is completely up to you. If you have it, yes gochujang will give more flavor and heat, but if you don't just add bit of cayenne pepper or leave it nice and smooth as it is.

Also it is great if you add wakame/seaweed instead of the spinach as I did for my miso soup but spinach worked very well, and I actually like it. I paired it with steamed rice, which was especially nice with this soup. 

It is completely vegan, but you could pair it with fish on the side to go along or any other meat that you would desire. This is clear broth, very little fat and it is actually mostly eaten to splash what you ate before that. 

Spinach and Tofu Soup
Serves 4
Ingredients:

• 8 oz (225g) fresh Spinach
• 6 oz (179g)Organic Firm Tofu (or any that you prefer) 
• 1 tbs. Oil
• Salt to taste 
• 3 Cups Water
• 2 Tbs. Soy Sauce, low sodium
• 1/2 tsp. Gochujang*optional
• 1 tsp. Sesame seed oil

Garnish: Green onions 

Directions:

1. Wash the spinach well, discarding discolored and tough leaves. 
2. Shake off excess water and cut them into small pieces.
3. If the Tofu is not pre-cut then cut into small cubes.
4. In a wok or larger pot put 1 tbs. Oil and stir fry spinach until soft. 
5. Add salt and pour water; bring to a boil.
6. Mix Soy sauce and gochujang until incorporated. 
7. Add Soy sauce-gochujang mix and tofu in the pot and boil all together on medium high for next 2-3 minutes.
8. Put Sesame seed oil just before serving. 
9. Serve the soup with Rice.

Serve Hot and Immediately!

Note* 

• This soup do not have to be spicy, you can leave out red hot chili bean paste - gochujang. 
• Soup is clear, no meat is used in the broth, therefore not as rich as if you would make it with meat and bones. 
• Also in case of the salt usage...I would recommend adding just a bit of salt and after you add 2 Tbs. of Soy sauce see if you need more salt. 
• It is very light but it does fills you up too.

Wishing you all an amazing mid week...stay warm, and healthy!

Your friend,

Sandra

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