Spinach and Tofu Soup Recipe

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 Updated 20/01/2016

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This is a recipe for a Chinese-style spinach and tofu soup that's packed with healthy and tasty ingredients.


  • 4 cups fresh spinach leaves, chopped
  • small bunch of chives, chopped
  • 2 tablespoons sesame oil
  • 1 garlic clove, crushed
  • 2 cups tofu (bean curd), cut into 1/2 in cubes
  • 1/2 cup pine kernels
  • 1 3/4 pints chicken or vegetable stock
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 2 teaspoons conrflour/cornstarch
  • seasoning
(see measure conversions for more information on quantites)


  1. Heat the oil in a frying pan.
  2. Add the garlic and bean curd and fry until they are beginning to colour.
  3. Add the pine kernels and continue to cook until they turn a light golden brown.
  4. Add the stock, turmeric, coriander and seasoning and bring to the boil.
  5. Simmer for 10 minutes.
  6. Blend the cornstarch with a little cold water and stir into the frying pan.
  7. Add the spinach and simmer for a further 2-3 minutes, stirring frequently.
  8. Add seasoning if required, stir in the chopped chives and garnish each serving with sprinkled chives if liked.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


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