Spicy Gai Lan And Bean Curd Soup - cooking recipe

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
Preparation
    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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