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.
Spinach and Tofu Soup
- 12-14 oz fresh Spinach or frozen
- 3 Garlic cloves crushed
- 2 Cups Water
- 2 Cups Beef Broth or Vegetable
- Soy Sauce low sodium to taste
- 1/2 Tbs. Gochujang*optional
- 6 oz Organic Firm Tofu or any that you prefer
- 1 tsp. Sesame seed oil
- Garnish: Green onions
- Wash the spinach well, discarding discolored and tough leaves. Shake off excess water and chop them into smaller pieces. If frozen just add it to the broth, it will defrost and cook evenly.
In a larger pot, put spinach, crushed garlic, then pouring water and broth; Season it with Soy sauce to taste and about 1/2 Tbs. Of Korean chili paste (gochujang), let it boil for 10 minutes on medium high. *If you are using frozen spinach, let it cook perhaps two minutes longer.
- Add Cubed Tofu, stir and let it boil, covered for 5 more minutes -drizzle with sesame oil if you wish. Serve the soup with Rice (and/or kimchi).
- Serve Hot and Immediately!
This soup does not have to be spicy, you can leave out red hot chili bean paste - gochujang. You may add more Beef broth if you like to have more. Adjust the Soy sauce to your taste. Instead of Beef broth (store or homemade), you can use Chicken Stock or Vegetable. Softer tofu is usually served in broth/soup/stew, but for this one, I actually like firm tofu. Be the judge and see which one do you like better! Instead of the Spinach, you may use chopped Kale, but remember that kale leaves are tougher, so you have to let it cook 10-15 minutes longer.