Spicy Gai Lan and Tofu Soup
This clear soup features gai lan, also called Chinese broccoli, and cubes of silken tofu in a ginger-infused broth. Fresh hot red chillies provide a spicy kick, while scallions and cilantro add fresh notes. You can use vegetable or chicken broth as the base. The dish comes together quickly, with the vegetables simmered until crisp-tender. It makes a wonderful light meal for four people.
Ingredients
- 62 ounces clear vegetable broth or 62 ounces chicken broth (I used chicken broth in mine)
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon dark sesame oil
- 1 teaspoon low sodium soy sauce (optional)
- 10 ounces very thinly sliced fresh gai lan, stems and florets (may substitute fresh broccoli)
- 1 -3 small fresh hot red chile, sliced
- 1 (12 ounce) package low-fat extra-firm silken tofu, drained and cut into large cubes
- 2 scallions, sliced fine
- 1 -2 tablespoon chopped cilantro
Method
- Place the broth, ginger, sesame oil, and optional soy sauce into a large saucepan and bring to a boil.
- Introduce the sliced gai lan and chopped chillies, bring back to a boil, then lower the heat and simmer for 4-6 minutes until the greens are crisp-tender.
- Carefully add the tofu cubes and sliced scallions to the pan, stirring gently to avoid breaking the tofu.
- Continue to cook for 2-3 minutes on low heat until the soup is thoroughly heated.
- Finish by sprinkling with chopped cilantro and serve immediately while hot.
Nutrition (per serving)
Sodium2600 mg
Recipe details
CategoryClear Soup
AuthorPalatablePastime
