Spinach Tofu Soup (菠菜豆腐汤), poetically named Emerald and White Jade Soup, is a light and nourishing Chinese home soup that pairs silky tofu with fresh spinach in a delicate, savory broth. It is a staple of home kitchens and teahouse menus alike — simple enough for a weeknight, elegant enough for guests. Learn how to make this healthy Chinese soup in under 15 minutes.
Spinach tofu soup (菠菜豆腐汤), or Emerald and White Jade Soup, is a light Chinese clear soup of fresh spinach and silky tofu in a savory broth. It is quick, low in calories, and traditionally considered a cooling, nourishing dish.
The name 翡翠白玉汤 — “emerald and white jade soup” — comes from the two ingredients’ colors: the spinach turns a deep jewel green while the tofu stays a clean, pale white. It is a Jiangnan-style clear soup (清汤), meaning the broth is intentionally light so the ingredients speak for themselves, rather than a thickened or heavy soup. In Chinese home cooking, this dish is also considered 清补 — gently restorative — and it appears often on tables alongside richer braised dishes, where its job is to lighten and refresh the meal.
This recipe comes from a Jiangnan home cook who taught me the two secrets of a beautiful emerald and white jade soup: blanch the spinach briefly to remove oxalic acid (which turns the broth bitter and dark), and add the tofu gently so it stays in perfect white cubes.
Why Blanching the Spinach Matters
Spinach contains oxalic acid, which is responsible for the slightly chalky, bitter edge that raw spinach can have — and it also darkens broth, turning a bright emerald soup into a murky olive one. A 20-second blanch in boiling water removes most of it, and it also pre-cooks the leaves so they do not release water and dilute the soup. Squeeze the blanched spinach lightly, then add it at the very end. The result is a broth that stays clear and clean, with spinach that tastes sweet rather than bitter.
Choosing the Tofu
- Silken tofu (嫩豆腐) — the classic choice for this soup: custard-soft, it contrasts beautifully with the spinach
- Medium-firm tofu — holds its cube shape better if you plan to reheat the soup the next day
- Firm tofu — works but feels out of place; save it for stir-fries
- Handle it gently — add the cubes with a spoon, never pour them in, and stir the soup by pushing rather than swirling
Ingredients and Where to Find Them
- Silken or medium tofu — silken tofu, cut into 2cm cubes
- Fresh spinach — fresh spinach; baby spinach needs only a 10-second blanch
- Light soy sauce — light soy sauce, used sparingly so the broth stays pale
Also needed: ginger slices, garlic (optional), a good stock or water, salt, white pepper, and a few drops of sesame oil to finish. A teaspoon of goji berries adds color and a gentle sweetness.
How to Make It
- Bring 1 liter of light chicken or vegetable stock to a gentle simmer with 3 slices of ginger
- Blanch 250g (9 oz) spinach in separate boiling water for 20 seconds, drain, squeeze gently, and set aside
- Slide 300g (10.5 oz) cubed tofu into the simmering stock and cook 3 minutes — do not let it boil hard or the cubes break
- Season with 1 teaspoon light soy, 1/2 teaspoon salt, and a pinch of white pepper
- Add the blanched spinach and simmer 1 minute to heat through
- Taste and adjust the salt, add a few drops of sesame oil, and serve immediately
Variations
- With egg — drizzle a beaten egg into the simmering broth in a thin stream for an egg-drop version
- With goji berries — soak 1 teaspoon of goji berries and add them with the tofu for sweetness and color
- With mushrooms — a few sliced fresh shiitake simmered in the stock add depth while keeping the soup light
- With pork or chicken — thin slices of lean pork or chicken, marinated and poached in the broth, turn it into a fuller one-bowl meal
Frequently Asked Questions
Can I skip blanching the spinach?
You can, but the soup will taste more bitter and the broth will darken noticeably. Blanching takes 20 seconds and is the single step that makes this dish look and taste like the classic. If you use baby spinach, 10 seconds is enough.
Why did my tofu fall apart?
The broth was boiling too hard, or you stirred rather than pushed. Keep the soup at a gentle simmer, slide the cubes in with a spoon, and use the back of a ladle to move them rather than stirring. Silken tofu is naturally fragile — that fragility is also what makes it delicious here.
Is this soup good for health?
Yes — it is a classic Chinese “clear soup” believed to be cooling and nourishing. Spinach provides iron, folate, and vitamins A and K, while tofu adds plant protein and calcium. See also our Hot and Sour Soup and Egg Drop Soup for more easy Chinese soups.
Can I make it ahead?
It is best fresh, but it keeps 2 days refrigerated. Reheat gently on the stove — never boil — and add a splash of water, as the tofu will have absorbed some broth. Spinach will soften further on reheating, so some cooks add a handful of fresh leaves at the end.
More Light Chinese Soups
Enjoying gentle, nourishing soups? Try my Egg Drop Soup 蛋花汤, the peppery Hot and Sour Soup 酸辣汤, or the classic Winter Melon Pork Rib Soup 冬瓜排骨汤.
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