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Tofu and Bok Choy Soup
Sue Lau
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5
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
Soup
Cuisine
Asian, Chinese
Servings
8
Calories
78
kcal
Ingredients
1x
2x
3x
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
Nutrition
Serving:
1
g
Calories:
78
kcal
Carbohydrates:
9
g
Protein:
6
g
Fat:
3
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
785
mg
Potassium:
406
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
3044
IU
Vitamin C:
14
mg
Calcium:
54
mg
Iron:
1
mg
Keyword
Vegan, Vegetarian
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