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
Method
Chinese Chicken StockIn 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
- Folate 18.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 22.0
