Ingredients
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62 ounces clear vegetable broth or 62 ounces chicken broth (I used chicken broth in mine)
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2 teaspoons fresh grated ginger
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1/2 teaspoon dark sesame oil
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1 teaspoon low sodium soy sauce
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10 ounces very thinly sliced fresh gai lan, stems and florets (may substitute fresh broccoli)
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1 (12 ounce) package low-fat extra-firm silken tofu, drained and cut into large cubes
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2 scallions, sliced fine
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1 -2 tablespoon chopped cilantro
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1 -3 small fresh hot red chile, sliced
Instructions
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.