Bok Choy, Mushroom and Tofu Soup
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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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 59 |
| pro | 6 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 325 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 10% |
| vit A | 20% |
| vit C | 22% |
| folate | 18% |
Suggested Recipes
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5 cups (1.25 L) Chinese chicken stock
1 pkg (300 g) regular or medium tofu, cut into 3/4-inch (2 cm) cubes
1 cup (250 mL) thinly sliced mushrooms
4 cups (1 L) chopped bok choy, spinach or napa cabbage (12 oz/375 g)
1/2 tsp (2 mL) salt (approx) (optional)
1 green onion, thinly sliced
1/2 tsp (2 mL) sesame oil
Pinch white pepper
Coriander leaves (optional)
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).
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).
Tags:
Soups and Stocks; Tofu; Vegetables; Boil/Simmer; Chinese; Entertaining;
Source
Canadian Living Magazine: February 2009
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