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“I came up with this soup when living in China, on our first colder day.”
READY IN:
35mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb firm tofu, cut into bite size
  • 34 cup chicken stock
  • 14 cup soy sauce
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, finely chopped
  • 3 dried hot red chili peppers, finely chopped
  • 14 large red onion
  • 1 cup water
  • 1 cup chicken stock
  • 14 cup soy sauce
  • salt & pepper
  • 1 lb of any leafy greens (spinach, baby bok choy)

Directions

  1. Marinate tofu, ¾ cup of chicken stock and ¼ cup of soy; over night works best but we have done it in 4 hours
  2. When ready to cook heat wok and oil over moderate heat.
  3. Add garlic, peppers, onion and stir for about 1 minute
  4. Next add tofu and soy mixture, water, 1 cup chicken stock and ¼ cup soy; bring to a boil.
  5. Salt and pepper to taste
  6. Add greens at the last minute and only cook them long enough to wilt.

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