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Let's Eat

Chicken soup with tofu and bok choy

March 2, 2011

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Serves 6

Steaming hot and flavorful chicken soup doesn’t have to take hours to prepare if you begin with commercial chicken stock. Add soy sauce and mirin (Japanese rice wine) to create an Asian-inspired bowl. Look for top-quality mirin made only with rice, sea salt, and water; avoid brands with sugar or corn syrup. To finish the soup, add whole-wheat noodles, bok choy, carrots, and cubes of tofu. A complete meal, ready in 15 minutes, and you have only one pot to clean.

2 quarts chicken stock
1/2 cup reduced-sodium soy sauce
1/4 cup mirin
8 ounces whole wheat spaghetti, broken into thirds
3 medium carrots, cut into 1/2-inch dice
8 baby bok choy, coarsely chopped
16 ounces firm tofu, cut into 1-inch dice
Salt and pepper, to taste
4 scallions, thinly sliced on the diagonal

1. In soup pot, combine the chicken stock, soy sauce, and mirin. Bring to boil and add the spaghetti. Turn down the heat and simmer for 5 minutes.

2. Add the carrots and cook 5 minutes more. Add the bok choy and cook 3 minutes more or until the greens are tender but pleasantly crisp.

3. Add the tofu and cook for 2 minutes or until the tofu is hot. Taste for seasoning and add salt and pepper. Ladle into bowls and garnish with scallions.

Allison Boomer