Ingredients
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1 tablespoon oil
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2 medium carrots, cut into matchstick
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1 medium onion, chopped
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2 teaspoons ginger, grated
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2 garlic cloves, minced
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6 cups water
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1/4 cup soy sauce
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2 teaspoons rice vinegar
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2 teaspoons sesame oil
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1/2 teaspoon black pepper
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12 ounces firm tofu
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2 cups bok choy, chopped
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2 cups Chinese cabbage, chopped
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1 cup snow peas, cut in half
Instructions
- In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.