Spicy Gai Lan and Bean Curd Soup
photo by Bergy
- Ready In:
- 31mins
- Ingredients:
- 9
- Serves:
-
4
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
directions
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.
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Reviews
-
I came across this recipe when I was trying to find something to make tofu taste good. I've never been a big fan of the stuff and I'm not sure this recipe converted me, but we very much enjoyed the spicy broth and broccoli. I used homemade duck broth for the soup base. I felt the soup needed just a bit more depth of flavour though, even with the spicyness, so I added a squeeze of lime juice and a tiny bit of fish sauce.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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