- 2 14 1/2-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 mushrooms (about 5 ounces)
- 1/2 pound firm tofu, cut into 1/2-inch pieces
- 1/2 10-ounce bag ready-to-use 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.