Saturday, February 21, 2009

spicy bok choy soup

The following recipe was made using the homemade veggie stock that I posted on Wednesday. My stock this time included leeks (in place of onion), carrots, celery, kale stems, and spinach.

Once you've got the stock on hand (either homemade or store bought), this is a simple and flavorful recipe. Enjoy!

Spicy Bok Choy Soup
Serves 4

olive oil
1 yellow onion, chopped
8 oz. firm tofu, minced
5 c. veggie stock
1 Tbsp. tamari
1 tsp. chili paste
bok choy, chopped, with ribs separated from leaves
handful of rice noodles (optional)
toasted sesame oil

Heat olive oil in a heavy pot over medium heat. Add onion and tofu. Cook, stirring frequently for 10-15 minutes, until mixture begins to brown. Add vegetable stock, tamari, chili paste, and bok choy ribs. Simmer for 5 minutes. Add bok choy leaves and rice noodles. Simmer an additional 5 minutes, or until noodles are soft. Ladle into bowls, finishing with a drizzle of toasted sesame oil.


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