Tofu & Lemon Grass Soup
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 3 | Dried |
kaffir lime leaves
dried |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | stalk |
lemongrass
cut into 1 inch pieces |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | cup |
tofu
soft, cubed |
|
| 1 | cup |
mushrooms, shiitake
sliced |
*
|
| 2 | cups |
bok choy
chopped |
*
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 3 | Dried |
kaffir lime leaves
dried |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
white pepper
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
brown sugar
|
|
| 1 | stalk |
lemongrass
cut into 1 inch pieces |
*
|
| 5 | ml |
cayenne pepper
|
|
| 237 | ml |
tofu
soft, cubed |
|
| 237 | ml |
mushrooms, shiitake
sliced |
*
|
| 473 | ml |
bok choy
chopped |
*
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 59 | ml |
cilantro
chopped |
|
| 1 | each |
limes
cut into wedges |
|
Directions
In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice, sugar and lemon grass.
Bring to a boil, reduce heat and simmer for 15 minutes.
Add cayenne, tofu and mushrooms.
Simmer for 5 minutes.
Add bok choy and simmer until tender crisp, 2 to 3 minutes.
Discard lime leaves.
Ladle hot soup into individual serving bowls.
Garnish with scallions, cilantro and lime wedges and serve.
