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Healthy Snack Recipes: Spinach and Tofu Soup

Soup is an integral part of a chinese meal. It is something so common for them that they even treat it like some sort of a drink. It is usually served in a large bowl placed in the center of the table and consumed by all as the meal progresses. It serves as a refresher between different dishes and as a beverage throughout the meal.

Did you know that by having a soup as an appetizer you will be able to reduce the amount of food intake from the main meal, which is usually far more loaded with calories. So, soup is always a good choice – especially this one. This spinach and tofu soup is a great snack when you’re dieting since it’s low in calorie and fat.

Spinach and Tofu Soup

This recipe serves four. It takes only a few minutes of preparation – very easy to make and is certainly a nutritious snack to complement your other daily food consumption. It is at its best when it’s still hot and warm. If you want a spicier version, you can add in some sliced chillies and extra pepper. Happy trying!

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Ingredients:-

• 225 g firm tofu (drained weight)
• 125 g fresh spinach leaves
• 3 cups vegetable stock
• 1 medium scallion, thinly sliced
• 1 tbsp light soy sauce
• Salt and pepper

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How to make / prepare Spinach and Tofu Soup

1. Use a sharp knife to cut the tofu. This is to avoid squashing it if you are using a blunt knife. Cut into very small cubes, like half inch thick.
2. Rinse the spinach leaves thoroughly under cold running water, making sure there’s no excess soil on it. Drain well.
3. Cut the spinach leaves into small pieces or shreds, dicarding any discolored leaves and tough stems. If possible, it is better for you to use fresh young spinach leaves, which have not yet developed tough ribs. Reserve the spinach until required.
4. Pour the vegetable stock into a wok or a large heavy bottom skillet. Add in the sliced scallions and bring it to a rolling boil with medium heat. The scallion was meant to add in more flavor to the soup.
5. Now, add in the tofu and soy suce, then return to a boil and simmer for 2 minutes.
6. Add the spinach and simmer for an additional 1 minute, stirring gently. Skim the surface of the soup to make it clear and season to give more taste to it with salt and pepper.
7. Transfer the soup to a warm bowl and serve with chopsticks and a broad, shallow spoon.

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Nutritional Values (approximately per serving)

• Calories = 34 cal
• Protein = 4 g
• Sugars = 1 g
• Fat = 2 g (saturated 0.2 g)
• Carbohydrate = 1 g

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