Tofu, Mushroom, and Bok Choy Soup
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Source: https://recipheon.com/en/recipes/soups/tofu-mushroom-and-bok-choy-soup
About this recipe
Tofu, mushroom, and bok choy soup is a light vegetable-broth soup with a clear Asian influence from soy sauce. Tofu adds protein and readily absorbs the flavor of the broth, button mushrooms bring a deeper savory note, and bok choy stays tender and slightly crisp when cooked briefly. This quick meatless soup relies on fresh vegetables and a short cooking time.
Ingredients
Servings: 4
180 g tofu
120 g button mushrooms
1 head of bok choy
900 ml vegetable broth
1 tablespoon soy sauce
Steps
Cut the tofu into cubes and the mushrooms into slices, then separate the bok choy into white stalks and green leaves. Measure the soy sauce for seasoning the broth.
Pour the broth into a pot and bring to a gentle boil. Add the mushrooms before the bok choy because they need more cooking time than the delicate leaves.
Add the tofu, mushrooms, and soy sauce. Cook for 4–6 minutes, until the mushrooms are tender and the tofu is heated through.
Add the bok choy at the end: cook the white stalks for 2 minutes, then add the leaves only long enough to warm through. Stir and serve while the bok choy is still crisp-tender.
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