Bok choy, also known as leafy Chinese-cabbage, is a nutrient dense food. Although it’s best to eat vegetables raw, from time to time, it is nice to cook or steam them. This Asian-style bok choy soup is a complete healthy meal that tastes great and can be enjoyed all year round. For added flavor, sprinkle some roasted sesame seeds on top.
Bok Choy Soup [Vegan]
- Vegetable or sesame seed oil for frying/sautéing
- 8-ounces firm natural tofu brick
- 3 or 4 bok choy heads
- 2-3 green onions or scallions, chopped fine
- 1 red or green jalapeño pepper, chopped fine. Options: remove seeds if you prefer less hot or don’t add a pepper if you prefer a mild flavor.
- 2 tablespoons ginger root, finely grated
- 4 cups veggie stock
- 4 cups water
- 2 tablespoons tamari or soya sauce
- 3 cups mung bean sprouts, rinsed
- 1 handful coriander leaves, rinsed and chopped
- Juice from 1 or 2 green limes (to get 1/4 cup lime juice)
- 1/4 teaspoon cardamon powder
- Pink salt and ground pepper, to taste
- Noodles of choice, cooked according to package
- Sesame seeds for sprinkling on top, dry roasted a few minutes in a pan
- Rinse tofu under cold running water and pat dry with a cloth. If the brick is thick, slice it in two lengthwise. Heat up a small pan with a tbsp of oil. Fry the tofu on medium heat for about 4-5 minutes on each side — or longer until golden. When done, slice the tofu in cubes and set aside
- Slice off the bok choy leaves from stems and rinse them out in a sieve. You can leave the leaves whole or slice them in two if they are very big. Set the leaves aside.
- Chop the bok choy stems into fine slices, rinse them out in a sieve and set aside in a separate bowl.
- In a big soup pot, heat 2 tablespoons of oil. Add the green onions, chili pepper, ginger and sauté until fragrant, about 2 minutes. Add a little water if it sticks.
- Add the veggie broth and water, stir and simmer uncovered for a few minutes. Then add the tofu cubes, bok choy stems and tamari or soya sauce. Gently stir and simmer with lid on for 5 minutes.
- Add the bok choy leaves, mung bean sprouts, coriander, lime juice, cardamon, salt and pepper and simmer with lid on for another 5 minutes. Adjust tamari, salt and pepper.
- Remove the pot from heat and let the soup marinate with lid on while you make the noodles in a separate pot.
- Transfer cooked noodles to a serving platter and have your guests add their own portion to their soup bowl.
- Sprinkle with roasted sesame seeds.