Spinach-Tofu Soup

Rachael Ray's.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  quart vegetable broth
• 2  scallions
• 1 (10 ounce) bag frozen spinach
• 1 (16 ounce) package silken tofu
• 1  teaspoon  sesame oil
•  salt and pepper

Directions

1. Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
2. In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
3. Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.