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Total Time
Prep 20 mins
Cook 15 mins

I came up with this soup when living in China, on our first colder day.

Ingredients Nutrition

  • 453.59 g firm tofu, cut into bite size
  • 177.44 ml chicken stock
  • 59.14 ml soy sauce
  • 14.79 ml vegetable oil
  • 4 garlic cloves, finely chopped
  • 3 dried hot red chili peppers, finely chopped
  • 0 large red onion
  • 236.59 ml water
  • 236.59 ml chicken stock
  • 59.14 ml soy sauce
  • salt & pepper
  • 453.59 g of any leafy greens (spinach, baby bok choy)


  1. Marinate tofu, ¾ cup of chicken stock and ¼ 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 ¼ 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.