Spinach and Tofu Soup with Goji Berries
A light, nourishing soup featuring tender spinach and silky tofu in a gently flavored broth. Goji berries add a subtle sweetness and a boost of antioxidants, making this a healthy choice for any day.
Story
This simple soup comes together in under 30 minutes and makes a wonderful light lunch or side dish. The combination of green spinach and white tofu creates a beautiful presentation, while goji berries add both visual interest and a touch of natural sweetness.
Ingredients
fresh spinach
200g
silken or soft tofu
200g
dried goji berries
1 tablespoon
water
4 cups
salt
to taste
cooking wine (Shaoxing wine)
1 teaspoon
light soy sauce
1/2 teaspoon
sesame oil
a few drops
Instructions
1
Prep the vegetables and tofu
Give the spinach a good rinse under cold water to remove any grit. Trim the tough stems and cut the leaves into bite-sized pieces. Gently cut the tofu into small, uniform cubes about 1 inch in size.
2
Blanch the spinach
Bring a pot of water to a rolling boil. Drop in the spinach and let it cook for just 30 to 60 seconds until it turns bright green and slightly wilted. Quickly drain and rinse under cool water to stop the cooking. Set aside.
3
Simmer the tofu
In a clean pot, add fresh water and bring to a gentle simmer. Carefully add the tofu cubes and a pinch of salt. Let them cook for about 2 minutes, allowing the tofu to absorb some flavor.
4
Add goji berries and spinach
Rinse the goji berries and add them to the pot. Let them soften for a minute, then add the blanched spinach. Drizzle in the cooking wine and soy sauce, giving everything a gentle stir.
5
Finish and serve
Remove from heat immediately. Finish with a few drops of sesame oil for aromatic depth. Taste and adjust seasoning with more salt if needed. Serve warm in shallow bowls.
