• 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 Oley Valley shiitake mushrooms (about 5 ounces)
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• Several handfuls of farmers market spinach
• 3 green onions, chopped

Directions

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.