Recipe courtesy of Celia Chiang
Spinach Tofu Soup
Getting reviews...
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 643
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 193 mg
- Sodium
- 492 mg
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 643
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 193 mg
- Sodium
- 492 mg
Ingredients
Directions
- Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.
