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.

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