Chinese Tofu and Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 5 cups vegetable stock (divided)
- 4 scallions (chopped)
- 2 cloves garlic cloves (minced)
- 1 Tbsp fresh ginger (minced)
- 1 ½ Tbsps soy sauce
- 3 stalks Bok Choy (chopped)
- 1 sweet, red pepper (seeded and julienned)
- 1 cup diced Zucchini
- 2 carrots (peeled and sliced)
- 2 ribs Celery (diced)
- 1 cup white Mushrooms (sliced)
- 2 ozs Rice noodles
- 1 ⅓ cups canned Bamboo shoots
- 1 ½ cups firm Tofu (cut into bite-size cubes)
- 8 Lemon leaves
- Watercress chopped (to garnish)
Preparation steps
1.
Place 1 cup vegetable stock in a Dutch oven and bring to a boil. Add scallions, garlic and ginger and simmer for 3 minutes. Add remaining stock and soy sauce; cover pot and bring to a gently boil. Add boy choy, red pepper, zucchini, carrots, mushrooms, rice noodles, bamboo shoots tofu and lemon leaves. Simmer for about 8 minutes, vegetables should be tender crisp.
2.
Ladle into bowls and garnish with chopped watercress leaves. Serve hot.
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