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Bok Choy, Tofu, and Baby Corn Soup

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

  1. 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.

  2. 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

  3. 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

The Vegetarian 5-Ingredient Gourmet
TagsSoupSoup/StewCornVegetableBok ChoyLeafy GreensTofuSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsSimmerCookbooks
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