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
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
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
Nutrition
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