Healthy Spinach Soup With Tofu Recipe

Spinach and Tofu Soup
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: Serves 4 to 5
Nutritional Guidelines (per serving)
82 Calories
3g Fat
9g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 5
Amount per serving
Calories 82
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 793mg 34%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Protein 8g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Combining fresh spinach leaves with tofu and Chinese dried mushrooms makes a warming soup that is loaded with health benefits. To turn into a vegetarian dish, replace the chicken broth with vegetable broth.


  • 2 Chinese dried mushrooms
  • 3 large fresh button mushrooms
  • 1 tablespoon oil for stir-frying
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon chili paste, or to taste
  • 1 teaspoon Chinese rice wine or dry sherry
  • 5 cups chicken broth
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon granulated sugar
  • Black pepper, to taste
  • 1 block firm tofu, about 4 - 5 ounces, drained, cut into small cubes
  • 2 ounces fresh spinach leaves
  • 1/2 teaspoon Asian sesame oil

Steps to Make It

1. Soak Chinese dried mushrooms in hot water to cover for 20 to 30 minutes, until softened. Squeeze out excess water. Cut off the stems and discard. Cut the caps into thin slices. Wipe the fresh mushrooms with a damp cloth and thinly slice.

2. Heat oil in preheated​ wok over medium-high heat. Add garlic and chili paste. Stir for a few seconds, until aromatic, and add mushrooms. Stir-fry the mushrooms for about 2 minutes, stirring in the rice wine or dry sherry.

3. Add chicken broth, soy sauce, sugar, and pepper. Bring to boil uncovered. Add tofu and spinach leaves. Return to boil. Cook until spinach leaves turn bright green (2 to 3 minutes). Remove from heat and stir in sesame oil.