Spinach Tofu Soup | Super comforting Vegan Recipe | Easy and Quick Chinese Recipes

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How to make Spinach Tofu Soup and Noodle in Soup | Vegan | Easy and Quick Chinese Recipes
菠菜豆腐湯

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►. Today I’ll show you how to make a super healthy and comforting Chinese soup — spinach tofu soup with seaweed and goji berries. It’s low-carb, low in calories, but contains all the nutrients your body needs, as well as so much powerful immune-boosting ingredients. It’s very easy and quick to make, but loaded with tons of flavor. Plus, it’s totally plant-based.
You can enjoy it as a side dish or entrée of a meal with your family. Or cook some plain noodle, pour the hot soup in it. Here comes the noodle in soup.
This is the Chinese spinach tofu soup that can rejuvenate your body and nourish your soul. It is very tasty but so much healthier than the restaurant version.

►Serves: 2 – 4

►Here is my full recipe:

Ingredients:
1. 200g Spinach
2. 200g Soft/Medium Firm Tofu
3. 1 tbsp (Or 10-15) Dried Goji Berries (Chinese Wolfberries)
4. ½ Cup Chinese Dried Laver Seaweed
5. 1 Green Onion
6. 2 Slices of Ginger
7. 800 ml Water
8. 1 tsp Salt
9. 1/8 tsp White Pepper
10. 1 tbsp Potato Starch (or Corn Starch)
11. 1 tsp Sesame Oil

Instructions:
1. Prepare 200g spinach. Clean it and cut the roots off. Then we give it a quick blanch in boiling water for 15 secs to remove the oxalic acid. Then transfer it immediately into cold water to stop it keep on cooking.
2. Cut 200g soft tofu or medium firm tofu into about 2 centimeter cubes. Roughly chop 1 green onion and 2 slices of ginger. Then prepare a starch water: 1 tbsp of potato starch(or corn starch) with 3 tbsp of water, mix it well.
3. Get a soup pot on the gas, add in 800 ml (3-1/2 cups) water. Put the green onion and ginger in it. Bring it to boil. For the ginger, I usually cut to big slices, so they can be easily picked out before serving it because they’ve done their job. But if you like stronger ginger flavour, you can dice it to very small pieces then the ginger bits will be blended into the soup. When the water’s boiling, add in tofu, 1 tsp of salt, 10-15 (1 tbsp) Goji berries (Chinese wolfberries). If you don’t have it, just ignore it, it won’t change the flavour at all. And add in 1/8 tsp white pepper. Simmer for 3 mins.
6. After 3 mins, add in ½ cup Chinese dried laver seaweed. (this type of seaweed gets soft and tender very quickly in hot water, and gives a natural umami flavour instantly to your soup. What you want to use is the Chinese dried laver seaweed. I don’t really recommend using the Korean loose seaweed or Japanese seaweed sheet. Because they usually have been processed and seasoned for different purposes, like being used as seasonings or making sushi. The Chinese dried laver seaweed is just naturally dried and simply packed, it’s specifically for making soup. They are usually available at your local Chinese grocery store. The good quality dried laver seaweed is very clean, you just briefly tear it to smaller pieces, and put it in the hot soup without pre-washing or cleaning.)
7. Add in our spinach. Bring it to boil again.
8. Now the soup is already 90% ready, that is the time we add in the starch water, mix it again before adding into the soup, because starch is not soluble in cold water and easy to sink to the bottom. Gently stir the soup, let the starch water disperse evenly in the soup. When the soup is boiling again, turn off the gas. Add in 1 tsp of sesame oil.
9. Ready to serve like this, or,
10. Cook some plain noodle and put the soup in it to make a quick and simple noodle in soup. Then enjoy it!

►EMAIL: wittytui.nz@gmail.com

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Comments

William Mills says:

I love this soup! Great tip to use potato starch to keep the broth clear !

Jacquiline Cook says:

cant wait to try this, loooks so yummy and healthy :))

Tutski says:

what's the alternative if you dont have the seaweeds

Arson Iscool says:

How many calories in total is all this?

Misty Scar says:

Thank you for teaching a new way to make a natural ingredient broth!

KRISTINE B. says:

I will cook this tonight

Elena D says:

God bless you. Thank you very much for your delicious recipes and help.❤️🙏🌷

Holly Nguyen says:

Thanks for sharing information about the seaweed. I’ll look for it the next time I am at the Asian market.

esmelda Bagat says:

Thanks for sharing

Cee See says:

Great video! I’m gonna try to make it!

JESSY KHOO邱慧忠 says:

豆腐和菠菜是相剋的不可以這樣子搭配煮料理噢!建議可以換成馬尼菜(甜菜葉)

Angeline Chua says:

Simple , tasty and healthy recipe

Rita says:

Please Don’t try

Rita says:

Spinach can’t mix with Tofu ❌❌❌

Marilou Lerio says:

Wow. But. Why I'm almost 20 years here in hongkong. Most employer told that do not cook tufo and spinach

grace wei says:

👎👎👎👎👎👎👎👎👎👎

curious420 says:

I don't think they have goji berries in my local supermarket. Can I use cranberries or raisins? The goji berries appear to plump up just like raisins! I know I could just skip it, but the slight sweetness of the berries could be interesting. Also, they don't stock Chinese seaweed either. I know you don't recommend the Japanese version but could you tell me how much Japanese seaweed I should use in a 1000 ml soup? I never cooked with seaweed before but I'd like to give it a try – it's an interesting way to add umami to vegan Chinese food without meat or MSG.

Ankita Daryanani says:

Is there any substitute for the Chinese seaweed? Loved the recipe, I will make it tomorrow for dinner 💜

Ksek sek Wong says:

波菜豆腐一齊煮吃,會中毒,勿試一

My Lam says:

Tofu & spinach can’t eat together?

Hong yen Nguyen says:

Yummy so good food and healthy

Syifa life style Channel says:

Thanks for sharing

Jennifer Wong says:

Healthy and yummy 👍

Yuni Yati says:

I will try this soup tonight

Dinahmite Ideas says:

That looks so tasty and thanks for the use tip of chinese seaweed vs Japanese nori!

Sindy Koh says:

This it's great for a cold weather ☺ Do share more such simple and quick chinese soup recipes !

Nadia Balderas says:

Yummm 🤤🤤🤤

Farheen says:

Looks amazing. Am gonna make it today! But don't have goji berries. Hmm any alternative?

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