Ingredients:
Bok choy – 3 cups, coarsely chopped
Mushrooms – 2 big, coarsely chopped
Firm Tofu cubes – 1-2 cups
Oil – 1 tsp
Ginger garlic paste – 1 tbsp
Soy sauce – 2 tbsp
Red chili flakes – 1/8th tsp
Salt
Ground black pepper – ¼ tsp
Chicken bouillon – 1
Water – 6-8 cups
Cooking procedure:
Cut the store bought tofu into small cubes. Dry the cubes using paper towel, try to remove as much water as possible. Roast the tofu cubes on all sides on a non-stick cooking pan and keep aside.
Heat the oil in a big pot. Add the ginger garlic paste and sauté for a minute. Then add the chili flakes and mushrooms. Sauté till all the water from mushrooms evaporates and they become brown. Add the bok choy, black pepper and soy sauce. Sauté for 2 mintues and then add salt, chicken bouillon. Add the boiling water and bring the soup to a boil. Simmer for 6-7 minutes. Then add the tofu and let simmer for 5 more minutes. Serve hot. You can also add noodles to this soup.
Bok choy – 3 cups, coarsely chopped
Mushrooms – 2 big, coarsely chopped
Firm Tofu cubes – 1-2 cups
Oil – 1 tsp
Ginger garlic paste – 1 tbsp
Soy sauce – 2 tbsp
Red chili flakes – 1/8th tsp
Salt
Ground black pepper – ¼ tsp
Chicken bouillon – 1
Water – 6-8 cups
Cooking procedure:
Cut the store bought tofu into small cubes. Dry the cubes using paper towel, try to remove as much water as possible. Roast the tofu cubes on all sides on a non-stick cooking pan and keep aside.
Heat the oil in a big pot. Add the ginger garlic paste and sauté for a minute. Then add the chili flakes and mushrooms. Sauté till all the water from mushrooms evaporates and they become brown. Add the bok choy, black pepper and soy sauce. Sauté for 2 mintues and then add salt, chicken bouillon. Add the boiling water and bring the soup to a boil. Simmer for 6-7 minutes. Then add the tofu and let simmer for 5 more minutes. Serve hot. You can also add noodles to this soup.
