Asian Spinach Soup
Serve with your favorite Asian meal.

Serves 4

• 2 - 14 to 15 ounce cans vegetable broth
• 1 1/2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups thinly sliced button or baby bella mushrooms
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• 1/2 of a 10 ounce cello bag of spinach leaves
• 3 green onions, chopped

Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Per Serving: 244 Calories; 10g Fat (33.6% calories from fat); 2g Saturated Fat; 12g Protein; 30g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1956mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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