Description
A hearty and healthy bok choy and tofu soup perfect for any occasion.
Ingredients
Scale
- 4 cups bok choy, chopped
- 1 medium carrot, sliced
- 1 cup shiitake mushrooms, sliced
- 4 cups vegetable broth (or water)
- 14 oz firm tofu, cubed (drained and pressed)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
Instructions
- Chop the bok choy, slice the carrot and shiitake mushrooms, and cube the tofu.
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add the sliced carrots and shiitake mushrooms to the pot, cooking for another 3-4 minutes.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat and add the bok choy and tofu.
- Stir in the soy sauce and black pepper, then simmer for 10 minutes until the bok choy is tender.
- Ladle the soup into bowls and enjoy hot.
Notes
- This soup is versatile; feel free to add other vegetables of your choice.
- For added flavor, consider garnishing with green onions or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg