Tested till perfect Bok Choy, Mushroom and Tofu Soup

Bok Choy, Mushroom and Tofu Soup

The stock for this soup should be light in flavour. To use canned or boxed stock, use 3 cups (750 mL) stock and 2 cups (500 mL) water. Serve the soup alongside the dumplings, as you would a side vegetable.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 6 to 8

Ingredients

  • 5 cups 5cupsChinese Chicken Stock Recipe
  • 1 pkg (300 g) 1pkg (300 g)regular or medium tofu, cut into 3/4 inch/2 cm cubes
  • 1 cup 1cupthinly sliced mushroommushrooms
  • 4 cups 4cupschopped bok choy or spinach or napa cabbage, (12 oz/375 g)
  • 1/2 tsp 1/2tspsalt, approx (optional)
  • 1 1thinly sliced green oniongreen onions
  • 1/2 tsp 1/2tspsesame oil
  • 1 pinch 1pinchwhite pepper
  • 1/4 cup 1/4cupcoriander leafcoriander leaves, (optional)
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Preparation

Chinese Chicken Stock

In Dutch oven, bring stock to boil; add tofu and mushrooms. Reduce heat and simmer until mushrooms are tender, about 3 minutes.

Add bok choy; simmer until tender-crisp, about 3 minutes. Taste and add salt if desired. Transfer to serving bowl. Sprinkle with onion, sesame oil and pepper. Top with coriander (if using).

Nutritional Information Per each of 8 servings: about

cal 59 pro 6g total fat 3g sat. fat 0
carb 3g fibre 1g chol 1mg sodium 325mg

% RDI:

calcium 8 iron 10 vit A 20 vit C 22
folate 18
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