Chinese vegetable soup with tofu
250 ml (8 ½ fl oz) low-salt vegetable stock
1 small pak choi or half a large one, trimmed (about 60 g/2 oz)
3 button mushrooms, finely sliced
1 spring onions, trimmed and finely sliced
1 garlic clove
150 g (5 oz) firm tofu
1 small piece of fresh ginger root (about 6 g)
dash of light soy sauce
Put the stock in a pan and bring it to the boil. Slice the pak choi, separating the sliced leaves from the stems. Put the stems into the stock, together with the mushrooms and the spring onions and lower the heat to a simmer. Grate the ginger and garlic over the contents of the pan and cook for 3 minutes.
Cut the tofu into pieces about 1.5 cm (½ in) square. Add the sliced pak choi leaves to the pan and stir them in. Then gently put the tofu in the pan and simmer for a further 2 minutes. Take the pan off the heat, then using a slotted spoon lift the vegetables and tofu into a serving bowl. Carefully pour the liquid on top and serve immediately with a dash of light soy sauce.
Tip: Not suitable for freezing.