You may also like
Categories:
stock carrots onions parsley garlic ginger chilies water cake firm fresh ginger chilies canola oil soy sauce carrot red pepper choy sesame oil scallions
Viewed: 10 - Published at: 6 years agoIngredients
- Stock
- 2 cups carrots, peeled & sliced
- 2 cups onions, sliced
- 1 cup parsley, chopped
- 8 garlic cloves, sliced
- 8 slices fresh ginger, about the size of a quarter
- 1 -2 dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes
- 8 cups water
- Soup
- 1 cake firm tofu (12 ounces)
- 1 tablespoon fresh ginger, grated
- 1 -2 dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 3/8 cup soy sauce (2 tbsp)
- 1/3 cup carrot, julienned
- 1/3 cup red pepper, julienned
- 2 cups greens, shredded (bok choy, mustard greens, kale, chinese cabbage, spinach, or pea shoots)
- 3 drops dark sesame oil
- 2 scallions, thinly sliced
Method
- Preheat oven to 375°F.
- Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes.
- Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.
- Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.
- Serve immediately, scattering freshly sliced scallions into each bowl.
