With a generous portion of tofu, this soup is perfect to team with a light noodle dish.
Recipe information
Yield
6 servings
Ingredients
Two 15-ounce cans vegetable broth
One 15-ounce can baby corn, with liquid
3 to 4 stalks bok choy, leaves included, thinly sliced
1 pound firm tofu, well drained and diced
2 to 3 scallions, sliced
Freshly ground pepper to taste
Preparation
Step 1
Bring the broth to a simmer in a soup pot. Cut the baby corn in half and add it along with its liquid.
Step 2
Add the remaining ingredients and cook just until everything is heated through, no more than 5 minutes. Add a bit more water if the soup is too thick. Serve at once.
Menu
Step 3
Bok Choy, Tofu, and Baby Corn Soup (this page)
Step 4
Asian Sesame-Soy Noodles (page 85)
Step 5
Steamed broccoli
Step 6
Fresh fruit or any fruity dessert from Chapter Eleven
nutrition information
Step 7
Calories: 135
Step 8
Total Fat: 3g
Step 9
Protein: 8g
Step 10
Carbohydrate: 17g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 245mg
