Chinese Ginger Tofu Spinach Soup | Light Warming Soup

Remove the tofu from the package, drain it, and gently pat dry any excess moisture with paper towels, then cut into uniform 2 cm cubes. Clean the shiitake mushrooms and slice them thinly. Thoroughly wash the fresh spinach and drain.

Peel the ginger and cut into fine matchsticks (julienne). Peel the garlic and crush or mince finely. Thinly slice the spring onions, separating the white and green parts. Thinly slice the red chili pepper into rings for garnish.

In a large pot, heat 10 ml of sesame oil over medium heat. Add the julienned ginger, crushed garlic, and the white part of the spring onions, then sauté for about 1 minute until fragrant (be careful not to burn them).