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Ingredientes
- 4 x dry black mushrooms
- 1/2 bn spinach - (abt 6 ounce)
- 1/2 lb hard-textured 3/4"-thk white fish fillets (such as cod, halibut, or possibly sea bass)
- 1/8 tsp freshly-grnd white pepper
- 5 c. chicken broth
- 1 pkt soft tofu - (16 ounce) liquid removed, and cut into 1/2" cubes
- 2 tsp sesame oil
Direcciones
- Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems and thinly slice the caps. Wash the spinach; throw away the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.
- In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add in the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook till the spinach is slightly wilted, about 2 min. Serve immediately.
- This recipe yields 6 servings.
- Tips: Chard or possibly bok choy leaves may be used in place of spinach. You can use either soft or possibly regular tofu. I personally prefer the soft because it has a wonderfully silky-smooth texture.
- Comments: When I was growing up, my mother prepared this simple, nutritious soup almost every day. I must have eaten it half a million times - and I still love it! It's a great starter for a light family meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 16 | 47% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 328mg | 14% |
| Potassium 309mg | 9% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.28g | 0% |
| Protein 2.91g | 5% |
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