Asian Greens and Tofu Soup

Recipe By :adapted from Jay Solomon, "150 Vegan Favorites 1998"
Serving Size : 6 

1 tablespoon water or broth
1 medium yellow onion -- chopped
2 medium carrots (peeled) -- slivered at an angle
2 garlic cloves -- minced
6 cups vegetable stock
1/4 cup soy sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil -- or to taste
1/2 teaspoon black pepper
1/2 pound extra firm tofu (low fat) -- 1/2-inch cubes
2 cups chopped bok choy or spinach
2 cups chopped Chinese cabbage or Napa cabbage
1 cup snow pea pods, fresh -- trimmed and halved

In a large saucepan, heat the water or broth over medium heat. Add the onion, carrots, garlic and ginger and cook, stirring, for 5 minutes. Add the vegetable stock, soy sauce, rice vinegar, sesame oil, and pepper and bring to a simmer over high heat. Reduce the heat to medium low and cook for about 15 minutes, stirring occasionally.

Stir in the tofu, bok choy, cabbage and snow peas and cook for 10 to 15 minutes, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving. Ladle the soup into bowls and serve hot.

TIP - to give the soup a woodsy flavor, add 6 to 8 fresh shiitake or oyster mushrooms to the pan while sautéing the onion and carrot.

NOTES : This brothy soup can be made with a variety of healthful Asian leafy greens, such as bok choy, napa and Chinese Cabbage, spinach, or whatever is in season.

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