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Spinach Sweet Potato Soup

4 c Asian-flavored stock
1/2 c Sweet potatoes; peeled, cube
1 Shallot; thinly sliced
1/2 c Tofu; baked, julienned
2 c Raw spinach; washed

1. In a medium pot, bring the stock to a simmer and add sweet potatoes and shallots. Cook for 2 to 3 minutes. Add tofu and simmer until potatoes are cooked through.

2. Add spinach and cook until it just wilts. Taste for salt. Remove from heat and serve.

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