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Spicy Gai Lan and Tofu Soup #SoupSwappers

Brothy Asian soup with Chinese broccoli, tofu and chillies.
Spicy Gai Lan and Tofu Soup

Spicy Gai Lan and Tofu Soup

By Sue Lau | Palatable Pastime

This is an updated version of a recipe I posted at the old recipe site people know me from. You really should skip those older versions as when I post something here, it is always the newest and best version when changed. Recipes do evolve over time. And having made a recipe so many times,  little improvements occasionally pop up.

We first had something like this some number of years back now, when we lived  up in Dayton. We’d stopped at a local  Chinese restaurant and had  some soup and this was their offering. Bill had liked it so much that I  started making it at home- at least how I thought it should go. Being a simple brothy soup, it wasn’t too difficult to make,  either, with a few simple healthy ingredients. I often like to have this a lot when I am  cutting back on calories too.
Spicy Gai Lan and Tofu Soup

Tomorrow I am posting a request recipe for retro hamburger gravy. On Monday I am sharing a perfect football playoff appetizer with jalapeno popper wontons.  Join me both days! Until tomorrow-

~Sue

Spicy Gai Lan and Tofu Soup

Spicy Gai Lan and Tofu Soup

  • Servings: 8
  • Time: 25mins
  • Difficulty: easy
  • Print

Spicy Gai Lan and Tofu Soup
Ingredients:

  • 32 fluid  ounces vegetable stock
  • 1  1/2 teaspoons grated ginger root
  • 1 tablespoon light soy sauce
  • 2 teaspoons sriracha sauce or hot chili sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • salt  and black pepper to taste
  • 7 1/2 ounces fresh gai lan, chopped, separate stems from leaves
  • 2 scallions, sliced
  • 8 ounces firm tofu, cut into large chunks
  • 1 tablespoon cilantro leaves
  • 1-2 Thai bird chilies, thinly sliced

Method:

  1. Whisk together the vegetable stock, ginger, soy sauce, sriracha, vinegar,  sesame oil, salt and pepper and bring to a boil.
  2. Add the chopped gai lan stems to the stock (save the leaves and scallions for later) and simmer that for 5 minutes until crisp-tender.
  3. Add the leafy gai lan and scallions and simmer one minute more.
  4. Place soup in tureen, adding tofu gently on top (just heating it in the hot broth) and garnish with cilantro and chilies.
  5. Serve hot.

From the kitchen of palatablepastime.com


Spicy Gai Lan and Tofu Soup
Soup Satuday Swappers

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