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