Wilted Greens & Tofu Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I came up with this soup when living in China, on our first colder day. Ingredients:
1 lb firm tofu, cut into bite size |
3/4 cup chicken stock |
1/4 cup soy sauce |
1 tablespoon vegetable oil |
4 garlic cloves, finely chopped |
3 dried hot red chili peppers, finely chopped |
1/4 large red onion |
1 cup water |
1 cup chicken stock |
1/4 cup soy sauce |
salt & pepper |
1 lb of any leafy greens (spinach, baby bok choy) |
Directions:
1. Marinate tofu, 3/4 cup of chicken stock and 1/4 cup of soy; over night works best but we have done it in 4 hours
2. When ready to cook heat wok and oil over moderate heat.
3. Add garlic, peppers, onion and stir for about 1 minute
4. Next add tofu and soy mixture, water, 1 cup chicken stock and 1/4 cup soy; bring to a boil.
5. Salt and pepper to taste
6. Add greens at the last minute and only cook them long enough to wilt.
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