Description:
This quick and easy Spinach and Tofu Soup, inspired by Chef Sanjeev Kapoor, is a delightful dish perfect for a light meal. With fresh spinach and protein-rich tofu, it’s not only nutritious but also packed with flavor, making it a great addition to your repertoire of quick meals.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Fresh spinach |
| 50g | Tofu (cubed) |
| 1 tsp | Salt |
| 2-3 | Vegetable bouillon cubes |
| Soya sauce | |
| Black pepper | |
| Sesame oil (for seasoning) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 205.3 |
| Total Fat | 17.4g |
| Saturated Fat | 2.6g |
| Cholesterol | 0mg |
| Sodium | 1141.8mg |
| Carbohydrates | 7.6g |
| Dietary Fiber | 3.9g |
| Sugars | 1.2g |
| Protein | 8.4g |
Instructions
- Heat the Oil: In a wok, begin by heating a tablespoon of oil over medium heat until it shimmers.
- Sauté the Spinach: Add the chopped fresh spinach to the hot oil and sauté until the leaves are soft and wilted, which should take about 2-3 minutes.
- Add Water and Seasoning: Incorporate the salt and pour in 2 to 3 cups of water along with the vegetable bouillon cubes. Stir to dissolve the cubes and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat and let the soup simmer gently for about 5 minutes to allow the flavors to meld.
- Add Tofu and Soya Sauce: Gently stir in the cubed tofu and the soya sauce. Let it cook for an additional 5 minutes.
- Finish and Serve: Remove from heat, drizzle with sesame oil, and season with black pepper to taste. Serve the soup hot, garnished with a sprinkle of additional black pepper if desired.
This Spinach and Tofu Soup is not only a quick meal option but also offers a comforting and nourishing experience, perfect for any day of the week. Enjoy your homemade bowl of goodness!