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Recipe
Bok Choy, Mushroom, And Bean Curd Soup Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 65 | 66% |
| Total Fat 7.36g | 9% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 920mg | 38% |
| Potassium 538mg | 15% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.19g | 1% |
| Protein 5.06g | 8% |
Ingredients Convert Measures
- 1 c. water
- 8 x dry shiitake mushrooms
- 6 c. chicken broth
- 1 piece fresh ginger - (1" long) peeled, sliced
- into thin rounds, then sliced thin strips
- 2 x scallions, white and green parts thinly sliced
- 2 Tbsp. vegetable oil
- 1 lb bok choy - (abt 1/2 head) sliced 1/2" pcs
- 1/2 tsp kosher salt
- 1/8 tsp freshly-grnd black pepper
- 4 ounce hard bean curd diced
Directions
- Bring the water to a boil. Pour the warm water into a bowl with the dry shiitake mushrooms. Set aside to let the mushrooms hydrate for about 20 min. Save the soaking liquid. Trim and throw away 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 in any grit or possibly sand which may be at the bottom of the mushroom broth). Add in half the ginger slices and all the scallions to the broth and simmer for 10 min.
- Heat the oil in a large skillet or possibly wok. Stir-fry the bok choy over high heat for 3 min, or possibly till crisp-tender. Season the bok choy with the salt and pepper. Add in the bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5 min.
- Serve the soup in bowls with the remaining ginger sprinkled on top.
- This recipe yields 4 servings.
