Hearty Bok Choy Soup Recipe
Prep Time:
10 minutes
Cook Time:
23 minutes
Servings:
4 Servings
Ingredients
  • 1 (16-ounce) package super firm tofu
  • 1 tablespoon oil + 2 teaspoons oil, divided
  • 3 tablespoons soy sauce, divided
  • 3 shallots, diced
  • 4 cloves garlic, minced
  • 4 green onions, chopped (green parts and white parts separated)
  • 5 cups broth
  • 3 baby bok choy 2 chopped, leave one whole
  • 1 (8-ounce) package mushrooms, sliced
  • 3 bundles thin rice noodles
  • 1 tablespoon sesame seeds
Directions
  1. Remove the tofu from the package and dry it off with a paper towel. Cut it into cubes and place in a large resealable bag. Add 1 teaspoon of oil and 1 tablespoon of soy sauce. Put in the fridge for 15 minutes to marinate.
  2. Heat up a frying pan to medium heat and add 1 teaspoon of oil. Drop in the tofu with the marinade. Cook for 10 minutes undisturbed, then flip the tofu over and cook for 10 more minutes so that both sides are lightly browned.
  3. Add the remaining oil to a large soup pot and bring the heat to medium-high. Add the shallots, garlic, and the white parts of the green onion. Cook for 3 minutes stirring frequently.
  4. Add the broth and remaining soy sauce to the pot, reduce heat to simmer, cover and cook for 10 minutes.
  5. Add the bok choy, mushrooms, and uncooked noodles. Cook for about 3–5 minutes on medium or until the noodles are done and the bok choy is tender. Add the seared tofu and the leaves of one baby bok choy. Top with sesame seeds, green parts of the green onions, and optional red pepper flakes and serve.