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Tofu Soup With Bok Choy
Simply and easy homemade tofu vegetable soup
Course
Soup
Cuisine
Chinese
Keyword
Bok Choy, tofu
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
247
kcal
Author
Elaine
Ingredients
1
box tofu
,either soft or firm
250
g
Bok Choy
1
tsp.
salt
1/2
tbsp.
sesame oil
1
thumb ginger
,shredded
2.5
L
water
Dipping sauce
6
long green chili peppers
2-3
red Thai peppers
3
garlic cloves
1
scallion white
1/3
cup
of oil
,heated until boiling
1
tbsp.
light soy sauce
1
tsp.
salt
1
tsp.
sugar
Instructions
Dipping sauce
Heat peppers in a wok or casting iron pan until slightly dark browned on surface. Transfer to a crusher and then crush until getting a paste texture.
Transfer the paste to a small bowl, top with garlic and scallion whites. Heat around 1/3 cup of oil until smoky. Pour the hot oil evenly on the paste.
Mix with light soy sauce and sugar. That’s our sauce.
Cook tofu soup
Cut tofu into large pieces. If you do not serve with dipping sauces, you can cut them into small cubes.
In a large pot, add tofu pieces, ginger shreds and 2.5 L water. Bring to a boiling.
Add Bok Choy and drop sesame oil in. Continue cook for 1 minute. Season with salt. Serve immediately with dipping sauce.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
1
g
|
Sodium:
1237
mg
|
Potassium:
195
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2865
IU
|
Vitamin C:
36.4
mg
|
Calcium:
152
mg
|
Iron:
1.2
mg