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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 5 cups Chinese Chicken Stock Recipe
  • 1 pkg (300 g) tofu cut into 3/4 inch/2 cm cubes
  • 1 cup thinly sliced mushroom
  • 4 cups chopped bok choy (12 oz/375 g)
  • 4 cups chopped spinach (12 oz/375 g)
  • 4 cups chopped napa cabbage (12 oz/375 g)
  • 1/2 teaspoon salt approx (optional)
  • 1 green onion
  • 1/2 teaspoon sesame oil
  • 1 pinch white pepper
  • 1/4 cup coriander leaf (optional)

Method

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 facts Per each of 8 servings: about

  • Sodium 325 mg
  • Protein 6 g
  • Calories 59.0
  • Total fat 3 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bok Choy, Mushroom and Tofu Soup

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