Spicy Gai Lan and Tofu Soup is a light, brothy and flavorful Asian soup with Chinese broccoli, tofu and chillies.

Spicy Gai Lan and Tofu Soup

By Sue Lau | Palatable Pastime

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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.

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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.

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

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Spicy Gai Lan and Tofu Soup

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Spicy Gai Lan and Tofu Soup

Sue Lau

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Total Time 25 minutes mins

Course Soup

Cuisine Chinese

Servings 8

Calories 44 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• Whisk together the vegetable stock, ginger, soy sauce, sriracha, vinegar, sesame oil, salt and pepper and bring to a boil.
• 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.
• Add the leafy gai lan and scallions and simmer one minute more.
• Place soup in tureen, adding tofu gently on top (just heating it in the hot broth) and garnish with cilantro and chilies.
• Serve hot.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 44kcalCarbohydrates: 4gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 637mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 1049IUVitamin C: 16mgCalcium: 71mgIron: 1mg

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