Brothy Asian soup with Chinese broccoli, tofu and chillies.
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.
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
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:
- 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.
From the kitchen of palatablepastime.com
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I absolutely love this soup, and I am very envious of your bowl and tureen! Wonderful recipe!
Sue this looks fantastic!
I am not familiar with gai lan. That is something to explore. Sounds spicy and tasty!
Sue, This looks and sounds wonderful! P~
Pass me the soup. Yes, the tureen too… I will enjoy the soup, but I’m afraid I’ll keep the tureen and the bowl 😉
Gorgeous stuff!
I’m not sure what gai lan is but I am off to look it up….Next Saturday begins Chinese New Year and this soup may be the start of the meal.
Check an Asian grocer. If you can’t find it, broccoli rabe is somewhat similar.
Ok, Sue, this soup looks absolutely lovely and the dishes you used, are perfect!
Beautiful presentation, and along with everyone else, love the bowl and tureen. Checking out the gai lan at my local (60 miles away) oriental food place.
Looks beautiful. Unfamiliar with gai lan though