Chinese Soup with Tofu and Spinach in Light Garlic Broth Recipe
Delicate tofu and spinach soup is a light Chinese-style dinner – something between clear broth and vegetable soup. In China, such simple, clear soups are often served at the end of the day to warm the stomach without weighing it down before sleep. The aroma of garlic and ginger makes the bowl disappear faster than you can put the kettle on for tea.
This soup combines the lightness of a clear Chinese-style broth with the satisfying protein of tofu and a generous portion of fresh spinach. Aromatic garlic and ginger warm you from the inside, while sesame oil adds a subtle nutty finish. It’s quick to make, easy to digest, and perfect for an evening meal that won’t feel heavy.
Chef's tips
Use a good-quality broth – it’s the base of the whole dish, so its flavor really matters. Don’t brown the garlic and ginger, as they will turn bitter; they should only release their aroma. Cut the tofu into even cubes so it heats through evenly and doesn’t fall apart. White pepper gives a more authentic Chinese flavor than black, so use it if you have it.
How to serve
Serve the soup very hot, straight from the pot. Put a bowl of steamed rice on the table so everyone can add as much as they like to their bowl. You can also serve it with lightly pickled vegetables or kimchi for contrast. For a more filling meal, add some cooked thin noodles directly to the bowls before pouring in the soup.
Ingredients
- vegetable or chicken broth homemade or from a good-quality stock cube - 900 ml
- plain tofu firm or medium-firm - 250 g
- fresh baby spinach you can use frozen spinach, well squeezed - 100 g
- garlic finely chopped - 3 cloves
- fresh ginger about 2 teaspoons finely grated - 10 g
- soy sauce - 1.5 tablespoons
- neutral oil e.g. rapeseed oil - 1 tablespoon
- sesame oil for aroma, can be omitted - 0.5 teaspoons
- ground white pepper or black - 0.25 teaspoons
- chives for sprinkling - 10 g
- salt to taste, if needed
Preparation
- Drain the tofu, pat it dry with paper towels and cut into cubes about 1.5 cm on each side.
- Wash and dry the spinach. If you are using large leaves, remove the thicker stalks and tear the leaves into smaller pieces.
- Peel and finely chop the garlic. Peel the ginger and grate it on a fine grater. Chop the chives.
- Heat the neutral oil in a pot over medium heat. Add the garlic and ginger and fry for 30–40 seconds, stirring constantly, until fragrant but not browned.
- Pour in the broth, add the soy sauce and pepper. Bring to a boil, then reduce the heat to medium and cook for 5 minutes.
- Add the tofu cubes. Simmer over low heat for 3–4 minutes so the tofu warms through without falling apart. Do not stir too vigorously.
- Add the spinach and cook for another 1–2 minutes, until the leaves wilt and turn a vibrant green.
- Finally, add the sesame oil, taste the soup and, if necessary, season with a little salt or extra soy sauce.
- Ladle the soup into bowls, sprinkle with chopped chives and serve immediately.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj delikatnie na małym ogniu, nie doprowadzając do mocnego wrzenia, aby tofu się nie rozpadło. Nie zaleca się mrożenia, bo szpinak i tofu zmieniają strukturę.
