Clear spinach soup with tofu

Written by Catherine Saxelby on Tuesday, 14 July 2009.
Tagged: dairy-free, easy, egg-free, healthy cooking, high fibre, light meal, low fat, poach, soup, vegetables, vegetarian

Clear spinach soup with tofu

This simple but beautiful clear soup is also known as 'emerald and white jade soup' in Chinese. I love the combination of the bright green of the spinach with the white of the mushrooms and tofu which adds a rich flavour to what is basically a quick clear broth.



  • 2 cups beef or chicken stock (salt-reduced)
  • 1 cup water
  • 8 English spinach leaves (see note)
  • 200g packet tofu (bean curd), cut into cubes
  • 8 button mushrooms, sliced
  • 1 fresh red chilli's, finely chopped, or ½ teaspoon sambal oelek (chilli paste)
  • 1 clove garlic, crushed
  • 1 teaspoon light soy sauce (salt-reduced)
  • 1 teaspoon Chinese rice wine
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons fresh coriander sprigs


1. Bring stock and water to the boil in a large saucepan.

2. Shred spinach leaves finely and add to stock. Gently add the cubes of tofu , followed by the mushrooms, chillies, garlic, soy sauce, wine and ginger. Cook over medium heat without boiling for 2-3 minutes.

3. Stir in coriander. Pour into two individual bowls and serve immediately .



Note: This means English spinach with its soft rounded leaves. Young curly silverbeet, however, may be substituted.

No spinach? Substitute 4 leaves of silverbeet or Swiss chard instead.
Something heartier? Stir in a cup of pre-cooked thin wheat or rice noodles or konjac noodles with the spinach leaves. Continue with the rest of the recipe.