Tofu and Bok Choy Soup

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

Tofu and Bok Choy Soup

By Sue Lau | Palatable Pastime

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.

Tofu and Bok Choy Soup

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

soupswappers

Tofu and Bok Choy Soup

Tofu and Bok Choy Soup

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Tofu and Bok Choy Soup

Sue Lau
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine Asian, Chinese
Servings 8

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

From the kitchen of palatablepastime.com
Keyword Vegan, Vegetarian

Tofu and Bok Choy Soup

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8 responses

  1. 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.

  2. I have been reading about Chinese pickled vegetables lately, it seems there is some rivalry with kimchi over them. It all looks so delicious!

  3. 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.

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