Mushroom, Tofu and Spinach Soup

Mushroom, Tofu and Spinach soup

Feb 13 2018


15 mn

Serves 5

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!!!


  • 2 tsp of fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 8 oz of mushrooms, (I used cremini, but most would work here)
  • 14 oz of firm tofu
  • 8 oz of fresh spinach
  • 4 cups of veggie stock
  • 4 cups of water
  • 2 tbsp of soy sauce
  • 2 tbsp of rice vinegar
  • 2-3 tbsp of avocado oil


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!

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