Tofu and Bok Choy Soup combines healthy greens with tofu, mushrooms and preserved vegetable in a warm brothy Vegan soup.
Tofu and Bok Choy Soup
By Sue Lau | Palatable Pastime
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Tofu and Bok Choy Soup is my recipe of the day with Soup Swappers. We post monthly with our favorite new soup recipes. This month the topic is on cabbage soups, which includes, of course, cabbage. But also other forms, such as kale, bok choy, napa, Brussels Sprouts, kimchi and even sauerkraut.
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I decided to post my recipe for tofu and bok choy soup. It’s vegan and can be used as a light vegan lunch.
Often I will serve this as a first course in a Chinese meal. It’s light and brothy, which can help offset any heavier fried foods, or meaty stir-fries.
The tofu is light and silky with a smooth texture that picks up the flavors of the other ingredients.
Soup Saturday Swappers December 2020
Cabbage Soups
- Cabbage Roll Soup by Making Miracles
- Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
- Chicken and Rice Soup with Cabbage by Karen’s Kitchen Stories
- Cream of Cabbage Soup by Pandemonium Noshery
- Oil & Gluten Free, Vegan Cabbage Soup by Sneha’s Recipe
- One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Stuffed Cabbage Soup by A Day in the Life on the Farm
- Tofu and Bok Choy Soup by Palatable Pastime (You are Here!)
- Vegan Curried Cabbage Soup by Magical Ingredients
Tofu and Bok Choy Soup
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Tofu and Bok Choy Soup
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Tofu and Bok Choy Soup
Ingredients
- 20 ounces chopped mushrooms
- 1 medium carrot diced
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated ginger
- 6 cups water
- 3 teaspoons vegetable base or bouillon
- 2.8 ounce package preserved Chinese vegetables chopped (or sub rinsed sauerkraut)
- 8 ounces chopped fresh bok choy
- 10 ounces diced extra firm tofu
Instructions
- Simmer the mushrooms, carrots, vinegar, soy sauce, sesame oil and ginger in the vegetable base and water for thirty minutes.
- Stir in the preserved vegetables and bok choy and simmer ten minutes.
- Add tofu and stir gently.
- Serve hot.
Notes
Nutrition
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This may be my first course come Chinese New Year….that is if the world opens up and we can celebrate Chinese New Year come February.
Perfect opening for a Chinese meal! I need to try cooking with tofu!
This looks delightfully light and tasty – I love the creaminess of tofu in soups like this!
Awesome soup! you have made exactly how my daughter prefers! definitely have to make it! simple and delicious soup.
My daughter will love this soup, must make it for her.
This was such a great theme, Sue. Thanks for sharing this. I LOVE tofu and it adds a nice level of protein for my veggies soups. Can’t wait to try your recipe.
I have been reading about Chinese pickled vegetables lately, it seems there is some rivalry with kimchi over them. It all looks so delicious!
I’ll definitely have to try out this soup recipe. It’s still a little chilly where I’m at, so it will be nice to have some soup on hand when I’m looking to warm up.