Bok Choy, Tofu, and Baby Corn Soup

Bok choy, tofu, and baby corn soup

This quick Asian-style vegetable soup, combining crunchy bok choy with high-protein tofu, is perfect to team with a rice dish or a cold noodle dish like Orange Sesame Noodles. It’s also delicious paired with Quinoa Scallion Fritters, as shown here.

Serves: 6

  • 32-ounce carton low-sodium vegetable stock
  • 15-ounce can cut baby corn, with liquid (or whole baby corn,cut in half)
  • 3 to 4 stalks bok choy, leaves included, thinly sliced
  • 8 ounces firm or extra-firm tofu, well drained and cut into small dice
  • 2 to 3 scallions, sliced
  • 2 tablespoons soy sauce or tamari, or more, to taste
  • 2 teaspoons grated fresh or jarred ginger
  • 1 teaspoon dark sesame oil
  • Freshly ground pepper to taste

Bring the broth to a simmer in a soup pot.

Add the remaining ingredients and cook just until everything is heated through, no more than 5 minutes. Add a bit more water if the soup is too thick. Serve at once.

Bok choy soup4

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2 Comments

  • Reply
    Jennifer Tampone
    March 20, 2019 at 1:50 pm

    Sorry if this is a silly question but wanted to make sure, Is this 3- 4 bok choy plants so one separated into 3-4 leaves/stalks?

    • Reply
      Nava
      March 20, 2019 at 2:08 pm

      Hi Jennifer — that would be 3 to 4 stalks of bok choy, so just one bunch. You can also use one good-sized baby bok choy — the whole thing.

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