Chinese-Style Spinach and Mushroom Soup

• 2 14 1/2-ounce cans vegetable broth
• 1 1/2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups thinly sliced mushrooms (about 5 ounces)
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• 1/2 10-ounce bag ready-to-use spinach leaves
• 3 green onions, chopped

1. Combine first 7 ingredients in large saucepan.
2. Bring to boil over medium-high heat.
3. Add mushrooms and simmer until mushrooms are tender, about 5 minutes.
4. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes.
5. Season soup to taste with salt and pepper.
6. Ladle soup into bowls and serve.

vegetable broth, water, soy sauce, rice vinegar, sesame oil, garlic, fresh ginger, mushrooms, firm tofu, ready, green onions

Taken from www.epicurious.com/recipes/food/views/chinese-style-spinach-and-mushroom-soup-4805 (may not work)