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Spicy Gai Lan and Tofu Soup

Sue Lau
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Total Time 25 minutes
Course Soup
Cuisine Chinese
Servings 8
Calories 44 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 44kcalCarbohydrates: 4gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 637mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 1049IUVitamin C: 16mgCalcium: 71mgIron: 1mg
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