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    Home » Tofu and Tempeh Recipes

    Bok Choy, Tofu, and Baby Corn Soup

    Published: Oct 30, 2012 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    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

    • Try some of VegKitchen’s other Soulful Soups.
    • Here are lots more easy tofu recipes.

    More Tofu and Tempeh Recipes

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    Reader Interactions

    Comments

    1. Jennifer Tampone says

      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?

    2. Nava says

      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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