With a generous portion of tofu, this soup is perfect to team with a light noodle dish.

　　

Ingredients

6 servings

　　Two 15-ounce cans vegetable broth

　　One 15-ounce can baby corn, with liquid

　　3 to 4 stalks bok choy, leaves included, thinly sliced

　　1 pound firm tofu, well drained and diced

　　2 to 3 scallions, sliced

　　Freshly ground pepper to taste

　　

Step 1

Bring the broth to a simmer in a soup pot. Cut the baby corn in half and add it along with its liquid.

　　

Step 2

Add the remaining ingredients and cook just until everything is heated through, no more than 5 minutes. Add a bit more water if the soup is too thick. Serve at once.

　　

Menu

Step 3

Bok Choy, Tofu, and Baby Corn Soup (this page)

　　

Step 4

Asian Sesame-Soy Noodles (page 85)

　　

Step 5

Steamed broccoli

　　

Step 6

Fresh fruit or any fruity dessert from Chapter Eleven

　　

nutrition information

Step 7

Calories: 135

　　

Step 8

Total Fat: 3g

　　

Step 9

Protein: 8g

　　

Step 10

Carbohydrate: 17g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 245mg

　　The Vegetarian 5-Ingredient Gourmet