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.
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 This Spinach Tofu Soup Recipe Works
- Clean, fresh flavor — blanching the spinach removes bitterness and keeps the broth bright green
- Silky tofu in perfect cubes — gentle handling keeps the tofu intact and delicate
- 15 minutes, one pot — the fastest nourishing soup you will ever make
- Healthy and light — low calorie, high protein, rich in iron and calcium
Where to Find Chinese Ingredients
- Fresh spinach — fresh spinach, washed and trimmed
- Soft tofu — soft or medium tofu, not extra-firm
- Chicken or vegetable broth — low-sodium chicken broth or water with bouillon
- Sesame oil — toasted sesame oil for the finishing drizzle
Step-by-Step Spinach Tofu Soup
Prep (5 minutes)
- Wash 300g fresh spinach thoroughly. Trim the thick stems. Cut into 5cm lengths.
- Cut 300g soft tofu into 2cm cubes. Gently, to avoid breaking.
- Slice 2 scallions thinly. Have 1 tsp sesame oil and white pepper ready.
Cook (10 minutes)
- Bring a pot of water to a boil. Add spinach and blanch for 30 seconds. Drain immediately and set aside. This removes the oxalic acid and keeps the soup bright and clean-tasting.
- In a clean pot, bring 1 liter chicken broth to a boil. Season with 1 tsp salt and 1/2 tsp sugar.
- Gently slide tofu cubes into the broth. Simmer gently for 3 minutes — do not stir vigorously.
- Add the blanched spinach. Simmer 1 minute until just wilted.
- Turn off heat. Drizzle sesame oil. Sprinkle white pepper and scallions.
- Serve immediately. The soup should be light, clean, and deeply comforting.
Frequently Asked Questions
Why is my spinach soup bitter and dark?
Spinach contains oxalic acid, which leaches into the broth and causes bitterness and discoloration. Always blanch the spinach separately for 30 seconds first, then add it to the soup at the very end.
Can I make this soup with other greens?
Absolutely — bok choy, Chinese water spinach, or even lettuce hearts work beautifully. Adjust the blanching time: sturdier greens need 1 minute, delicate ones need only 15-30 seconds.
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.
As an Amazon Associate, I earn from qualifying purchases. These are affiliate links at no extra cost to you.
