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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


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Vegan, Vegetarian