Mushroom, Tofu and Spinach soup
Feb 13 2018
My favorite way to start the week is to make our Monday Night Soup for dinner! This week I went for asian flavor and added fresh ginger and garlic to make sure we stay healthy!!!
Sauté the garlic, ginger, shallots and mushrooms with 2 tbsp of avocado oil for a couple of minutes.
Add the stock, water, vinegar and bring to a boil and lower to simmer.
Mix in the spinach and tofu and cook on low for 5-7 minutes.
Serve in bowls and add some green onions and crumbled seaweed and enjoy!