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Spinach, Shiitake and Tofu Soup

5 cups vegetable stock
8 ounces spinach
8 ounces tofu
4 ounces Fresh Shiitake mushrooms
1 teaspoon ground ginger
1 teaspoon sesame oil
Salt and Pepper to taste


Preps: drain tofu and cut into 1/2-inch-dice; clean spinach and roughly chop. thinly slice fresh shiitake mushrooms.

Pour the stock into a large sauce pan and bring to a boil. Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot.


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