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- 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 (about 5 ounces)
- 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
2 - Once boiling add Mushrooms and cook for 5 minutes