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Tofu Soup (Canh Dau Hu)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 3 large dried shiitake mushrooms |
6 cups chicken stock or vegetable stock |
20 rau ram leaves, plus extra for garnish, or
10 sprigs cilantro, plus extra leaves for garnish |
| 6 ounces baby bok choy, root ends trimmed,
and leaves separated, or spinach |
10 ounces medium-firm tofu, rinsed, drained,
and cut into 1/2-inch cubes |
coarse sea salt |
| freshly ground white pepper |
1 scallion, trimmed and thinly sliced
diagonally |
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| 1 |
Put the mushrooms in a bowl with hot water to cover,
and set a plate over the bowl to prevent steam from escaping. Let
stand until the mushrooms rehydrate, about 20 minutes. Squeeze the
mushrooms between the palms of your hands to get rid of the excess
water. Using a paring knife, remove any stems from the mushrooms and
julienne the caps. |
| 2 |
Pour the stock into a pot and bring it to a gentle
boil over medium heat. Reduce the heat to medium-low, add the rau
ram leaves, and simmer partially covered until ready to use. |
| 3 |
Meanwhile, bring a pot of salted water to a boil.
Wash the bok choy under cold running water, then drain. Blanch the
leaves in the boiling salted water until cooked but still firm,
about 1 minute. With a slotted spoon, remove the bok choy, drain,
and add to the stock along with the tofu. Season to taste with salt
and pepper, and simmer over low heat until the tofu is heated
through, about 2 minutes. Serve hot-in a communal bowl or individual
soup bowls-garnish with fresh rau ram leaves and scallion. |
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