Chinese Vegetable and Tofu Soup

This recipe will be a big hit for those that like Asian recipes with a touch of fusion. The baby corn, bell peppers, snow peas and some delicious soft tofu make this soup a great addition to a Asian fusion meal.

Ingredients -

2 Vegetable Bouillon Cubes
1 Can Cut Baby Corn with liquid, (15-ounce)
1/2 Medium Red Bell Pepper, cut into short narrow strips
1 Cup Snow Peas, trimmed and cut in half
4 Ounces Soft Tofu, sliced, well blotted, and cut into small diced pieces
A Good Handful of Spinach
Freshly Ground Black Pepper, to taste

Preparation:

In a large saucepan combine 5 cups of warm water with the bouillon cubes, baby corn, bell pepper, snow peas, and tofu in.
Bring to a gentle simmer, cover then simmer for 5 minutes.
Meanwhile, rinse the spinach well, remove the stems, and chop coarsely.
Add to spinach to the soup and simmer for another 2 minutes or so, just until wilted.
Serve immediately.

Cooking Tip

Recipe Suggestion

This recipe is light, yet filling and is packed full of delicious Asian inspired tastes and textures. You can make a big pot and eat it for lunches and dinners.

Cooking Tip

Recipe Suggestion

I really like to add sautéed shitake mushrooms to this dish. To me, anything with mushrooms always tastes better. You can always substitute the spinach with some chopped up bok choy and it’s a wonderful variation on the taste and texture.