Spicy Tofu Soup
2 teaspoons peanut oil
2 tablespoons fresh ginger, grated
6 cloves garlic, finely minced
2 cups shiitake mushrooms, stemmed and sliced
1 tablespoon dark brown sugar
4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons Chinese chili paste with garlic
1 pound firm tofu, cut into 1-inch cubes
4 cups bok choy greens (or green cabbage), thinly sliced
1/2 pound lo mein noodles
1/2 cup fresh cilantro, chopped
- In a Dutch oven or large cooking pot,
heat the oil over a medium heat. When hot, add the ginger and
garlic, then cook for about 15 seconds.
- Add the mushrooms and cook until softened
slightly.
- Stir in the sugar, broth, soy sauce, and
chili paste. Bring to a boil.
- Add the tofu and bok choy, cover, and
simmer until the greens are
wilted.
- Increase the heat and add the noodles.
Cook covered until the noodles are tender.
- Remove from heat and add the cilantro.
Serve hot.
Serves 4.