Spicy Chinese Soup with Tofu
This soup is filling enough to serve as a full meal and not just an appetizer although you could keep the portion sizes down and serve it before the main dish if you wanted to. Feel free to swap the chicken broth for vegetable broth if you want this to be vegetarian, or the hot sauce if you want it mild instead of spicy. The soup features a range of fresh vegetables including mushrooms, carrots and bok choy, as well as seasonings including sesame oil, soy sauce and ginger.
This soup is made in the crockpot, which is very handy. All the ingredients go in there and then you just need to give it a stir, put on the lid and leave it alone for a few hours. Throw in the tofu and let it cook for another hour, and then the soup is all ready to serve. The slow cooking warms the ingredients through and cooks the vegetables, while bringing out the full flavor of the seasonings. This soup is nutritious and flavorful, and you will love how you can just add the ingredients to your slow cooker then leave the soup alone to cook by itself.
Vegetables are often used in China as the main part of a meal, along with rice and seasonings. Of course, meat, seafood and poultry are often used, as well as tofu, but the Chinese know vegetables are an important part of a healthy diet, which is why they are used in most dishes.
- 1 teaspoon sesame oil
- 3 sliced green onions
- 3 cups chopped bok choy
- 1 tablespoon soy sauce
- 2 pints low-sodium chicken broth
- ⅓ cup rice vinegar
- 3 oz shiitake mushrooms
- 1 teaspoon ground ginger
- 1 cups sliced carrot
- 2 teaspoons hot sauce
- 1 package cubed extra-firm tofu
- Fresh cilantro sprigs, for garnish (optional)
- Put everything except the tofu and cilantro in the slow cooker and stir.
- Cover and cook on high for 3 hours or until the carrots are tender.
- Add the tofu and cook for 1 hour more on high.
- Serve garnished with fresh cilantro sprigs if liked.
You can see this soup is packed with delicious vegetables. In the picture you can see the sliced carrot, mushrooms and of course the colorful cilantro garnish. Make sure you choose extra-firm tofu for this recipe because the softer type will just fall apart. Tofu is often marinated so it soaks up the flavor of the dish, but since it will slow-cook in the crockpot with the other ingredients for an hour, that is sufficient to infuse it with all those wonderful Chinese flavors. This soup can be made as spicy or as mild as you wish, and you can add other veggies to it if you would like.
One Response to Spicy Chinese Soup with Tofu
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358043 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52604 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)