Ingredients
- •1 pound bok choy or mixed Asian greens
- •6 cups vegetable or chicken stock
- •3 tbsp fresh ginger, sliced
- •4 cloves garlic, smashed
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •2 tsp sesame oil
- •8 oz firm tofu, cubed
- •1 cup shiitake mushrooms, sliced
- •3 green onions, sliced
- •2 tbsp neutral oil
- •Chili oil for serving
- •Lime wedges
Instructions
1
Wash greens and trim ends. Cut into 2-inch pieces.
2
Preheat sous vide to 185°F (85°C).
3
Seal greens in bags with 1 tablespoon neutral oil. Cook 30 min.
4
While greens cook, make broth by bringing stock to simmer with ginger and garlic. Simmer 10 min to infuse flavors.
5
Add soy sauce, rice vinegar, and sesame oil to broth. Remove ginger slices and garlic if desired.
6
Heat remaining oil in pan and sauté mushrooms until golden, 4–5 min. Add to broth.
7
Add tofu cubes to broth and simmer gently 5 min.
8
Remove greens from bags, drain, and roughly chop if desired.
9
Add greens to hot broth and stir gently.
10
Divide among bowls and garnish with green onions.
11
Serve with chili oil and lime wedges on the side.
Notes
- •Greens are very tender at this temperature—perfect for soup
- •Can add noodles or rice for heartier meal
- •Make broth ahead and add greens just before serving
Nutrition information
Calories
120 cal
Protein
8g
Fat
6g
Carbs
10g
Tags
souphealthygingervegetarian