Spinach and Tofu Soup

"From the Sunday Mid-Day. A Chef Sanjeev Kapoor (an Indian cuisine brand now ) recipe. Very quick and easy"
 
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Ready In:
30mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Heat oil in a wok.
  • Add the chopped spinach and saute till soft.
  • Add salt and 2-3 cups of water and the stock cubes.
  • Bring to a boil and then simmer.
  • Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
  • Add the sesame oil and season and then serve hot.

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Reviews

  1. Just finished this for lunch and ended up eating 2 bowls! I didn't mind though, because this recipe is so healthy, light, and delicious. Nice Asian flavor, though I did add some crushed red pepper flakes just to give it that "kick" that I crave, and reduced the sesame oil to a few drops (just personal preferance.) I got the water heated and just dumped everything in and cooked till the bouillon was dissolved and the spinach was nicely wilted. Sorry I messed with it, but I was in a hurry and well.. it turned out just great! I'm looking forward to making this often, seeing as I always have tofu and spinach around. Thanks Fay!!
     
  2. This was fast and delicious. I doctored it up a little by adding some pureed ginger 1/2 TBSP and 3 TBSP of mashed pumpkin leftover from another recipe. 5 stars for sure
     
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RECIPE SUBMITTED BY

<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
 
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