Tofu Soup With Bok Choy

Method6 steps · about 20 min

1. 1

   Step 1: Heat peppers in a wok or casting iron pan until slightly dark browned on surface. Transfer to a crusher and then crush until getting a paste texture.

   Uses 6 long green chili peppers · 2-3 red Thai peppers

2. 2

   Step 2: For the optional dip, put the roasted pepper paste in a heatproof bowl with minced garlic (3) and scallion white (1). Heat the 1/3 cup cooking oil until hot, then carefully pour it evenly over the aromatics; do not bring oil to a boil.

   Uses Roasted crushed green/red chili paste · 3 garlic cloves · 1 scallion white · 1/3 cup of oil (heated until boiling)

3. 3

   Step 3: Mix light soy sauce (1 tbsp.), the dipping sauce 1 teaspoon salt and sugar into the roasted-pepper paste. Keep the prepared dip separate from the soup.

   Uses Hot-oil roasted-pepper paste · 1 tbsp. light soy sauce · 1 tsp. salt · 1 tsp. sugar

4. 4

   Step 4: Cut tofu into large pieces. If you do not serve with dipping sauces, you can cut them into small cubes.

   Uses 1 box tofu (either soft or firm)

5. 5

   Step 5: In a large pot, add tofu pieces, ginger (1) shreds and 2.5 L water. Bring to a boiling.

   Uses Cut tofu pieces · 1 thumb ginger (shredded) · 2.5 L water

6. 6

   Step 6: Add the bok choy (250 g) and sesame oil (1/2 tbsp.) to the tofu soup. Cook about 1 minute, continuing if needed until the greens are tender. Season the soup with its separate 1 teaspoon salt and serve immediately, with the prepared roasted-pepper dip on the side if using.

   Cook bok choy about 1 minute, until tender · 1 minUses Tofu and ginger in boiling soup water · 250 g Bok Choy · 1 tsp. salt · 1/2 tbsp. sesame oil · Optional prepared roasted-pepper dipping sauce