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“Rachael Ray's.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
  2. In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
  3. Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.

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