This has become one of my favorite soups. I like to make up a batch on Sunday and freeze it in individual containers. Then my husband and I have a quick lunch that we can heat up during the week. The recipe uses the Marinated Baked Tofu recipe I posted last week. You can have the tofu baking in the oven while the soup is simmering on the stove.
Bok choy is a delightful vegetable. Like other leafy greens, it is so good for you and is also low in FODMAPs. It is similar to Swiss chard in how it is prepared (see my Simple Sauteed Swiss Chard for more information). The stems take longer to cook than the leaves, so I separate the leaves from the stems, cook the stems with the carrots at the beginning, then add the leaves in at the end to wilt.
My husband always corrects me on the pronunciation of bok choy. He insists it is "bonk choy." He likes to play "Plants Vs. Zombies," in which the choy "bonks" the zombies. Sigh....
Winter is the perfect time to try new soup recipes and expand your repertoire. This one will warm you right up on a cold January day and nourish you to the core. Enjoy!
Chinese Tofu Soup with Bok Choy
Low-FODMAP, Gluten-Free, Vegan
1 tablespoon canola oil
1 cup chopped carrots (about 2 - 3 carrots)
1 cup chopped bok choy stems (about 2 - 3 stems)
8 cups water
1/4 cup reduced-sodium soy sauce or gluten-free tamari
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
3 cups chopped bok choy leaves
1 cup sliced scallions, green parts only (about 1 bunch)
4 oz. thin rice noodles
1 recipe Asian Marinated Baked Tofu
- Heat oil over medium-high heat in a large stock pot or Dutch oven. Add the carrots and bok choy stems. Cook about 7 minutes, stirring occasionally.
- Add the water, soy sauce or tamari, vinegar, sesame oil, ginger, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
- Stir in the bok choy leaves, scallions and rice noodles. Simmer until the bok choy leaves are wilted and noodles are tender, about 6 to 8 minutes.
- Add the baked tofu and cook until heated through. Serve.