Prep 20 mins
Cook 25 mins
I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.
- 1 tablespoon oil
- 2 medium carrots, cut into matchstick
- 1 medium onion, chopped
- 2 teaspoons ginger, grated
- 2 garlic cloves, minced
- 6 cups water
- 1⁄4 cup soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1⁄2 teaspoon black pepper
- 12 ounces firm tofu
- 2 cups bok choy, chopped
- 2 cups Chinese cabbage, chopped
- 1 cup snow peas, cut in half
- In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
Mmmmmmm, yummy! I've made this as written, and also with substitutions. Tonight I didn't have chinese cabbage or snow peas. So, I threw in regular green cabbage, spinach, and extra onions! Delish! Thanks so much for sharing!! UPDATE: Forgot to say I added a veggie chicken broth powder (McKay's) to up the flavor. Have also used kale. Also add lots extra instead of sticking to the measurement of veggies~~I like it loaded with them!
I added cooked rice noodles and mushrooms and served it with sambal oelek for some heat. This recipe will be used again and again. I love the flavour of the sesame oil.
I added rice noodles and pimentos (for color) and this was wonderful.