Recipe: Bok Choi Soup
Bok Choy and Tofu Soup
You will need:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 portabella mushrooms (a bunch of criminis will do), sliced
- 1 bunch bok choy, chopped
- 1/2 cup bean sprouts
- 1 package extra firm tofu, pressed and cubed
- 6 cups water (less if you like a thicker soup)
- Bay leaf
- Salt and pepper to taste
Warm up the oil in a large pot over medium-low heat.
Toss in the garlic and mushrooms and cook until the mushrooms have gotten a little juicy, then add the tofu and cook a few more minutes, stirring occasionally.
Add just the white stalks of the bok choy; cook until translucent, then add in the leaves, the bean sprouts, and a few pinches of salt and pepper and cook another minute.
Pour in the water and add the bay leaf.
Cover and bring to a boil, then remove lid, reduce heat, and let simmer until soup has thickened to your liking.
Enjoy on late winter days of frozen drizzle or keep it stashed in your freezer for when you're too snowed in to grocery shop later in the year.