The recipe below is vegan/vegetarian. You can substitute chicken broth if you prefer. If you're not a vegan and you do eat eggs, you can stir in a raw egg or two (as if you were making egg drop soup) for additional protein.
I like to garnish my soup with a little bit of fresh chopped green onion. Another good choice for a garnish would be freshly chopped cilantro or parsley.
6 cups vegetable broth
3/4 cup thinly sliced mushrooms (4 or 5 small mushrooms)
|Chopping the bok choy|
1 1/2 Tbs soy sauce
1 1/2 tsp sugar
1 to 1 1/2 tsp freshly ground black pepper
1 block (8 oz) extra-firm tofu, cut into 1/2" cubes
1 bunch bok choy, sliced
3 to 4 green onions (including tops), sliced
3 Tbs cold water
3 Tbs cornstarch
Combine all EXCEPT the last three (3) ingredients in a large pot and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes. Uncover, stir, taste for balance and add more vinegar and/or pepper if desired. Stir in the green onions, reserving a bit for a garnish. Combine the cold water and cornstarch in a small lidded jar, cover, and shake vigorously until the cornstarch is fully dissolved. Stir cornstarch mixture into the soup and simmer, stirring frequently, until soup has thickened to desired consistency. Serve garnished with reserved green onion. Makes 6 to 8 servings.
PS: If you enjoy Chinese and other Asian cuisines, you'll be happy to know that the Carolina Sauces online store now carries Huy Fong Sriracha (the famous and fiery "rooster" hot sauce!), as well as fresh chili garlic sauce and hard-to-find sambal oelek chili paste.