Bok Choy, Mushroom and Bean Curd Soup
- Active Time 15m
- Total Time 35m
Makes 4 servings
- 1 cup water
- 8 dried shiitake mushrooms
- 6 cups chicken broth
- 1 1-inch piece of fresh ginger, peeled, sliced into thin rounds, then sliced into thin strips
- 2 scallions, white and green parts thinly sliced
- 2 tablespoons vegetable oil
- 1 pound bok choy (about 1/2 head), sliced into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 ounces firm bean curd, diced
Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake mushrooms. Set aside to let the mushrooms hydrate for about 20 minutes. Save the soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms into 1/8-inch strips.
In a medium soup pot, simmer the chicken broth with the mushroom soaking liquid (be careful not to add any grit or sand that may be at the bottom of the mushroom broth). Add half the ginger slices and all the scallions to the broth and simmer for 10 minutes.
Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3 minutes, or until crisp-tender. Season the bok choy with the salt and pepper. Add the bok choy, mushrooms and bean curd to the broth, and continue to simmer for 5 minutes.
Serve the soup in bowls with the remaining ginger sprinkled on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
174 calories; 8g total fat; 0mg cholesterol; 574mg sodium; 12g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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