Spicy Gai Lan and Bean Curd Soup |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy! 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 |
Directions:
1. Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
2. Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
3. Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
4. Cook 2-3 minutes on low heat or until soup is heated though.
5. Garnish with chopped cilantro and serve hot.
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