MUSHROOM AND TOFU SOUP

 If you don't know what to serve for dinner tonight ...

Try this delicious combination of Tofu and Mushrooms to add an extra boost of Macronutrients, especially Selenium, to your Healthiest Way of Eating. Enjoy!

Mushroom and Tofu Soup

Ingredients:

• 6 whole mushrooms

• 6 cups warm water

• 4 medium-sized pieces Tofu

• 1 medium onion sliced thin

• 3 medium cloves garlic, chopped

• 2 TBS minced fresh ginger

• 2 TBS dry vegetable stock powder

• 2 TBS chopped Spinach
• 1 TBS olive oil

• 2 TBS soy sauce

• 1 TBS rice vinegar

• 3 TBS finely chopped scallion greens for garnish

• salt and white pepper to taste

Directions:

• Rinse mushrooms and Tofu and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.

• Heat olive oil. Add onion and sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute. Slice the mushrooms and tofu thinly. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.

• Add spinach.

• Reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Top with scallion and serve.

Serves 4

Serving Suggestions: Serve with

• Chinese Cabbage Salad