tianjin bok choy soup

[Guest guest]

need something to replace the tang of the fish sauce? try vegetarian

worchestershire or oyster sauce and a cola like dr pepper, root beer or ginger

ale.

 

 

 

* Exported from MasterCook *

 

Tianjin Bok Choy Soup

 

Recipe By :Mauny Kaseburg, Seattle, WA

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 14.5-oz cans vegetable broth

2 thin slices fresh ginger

1 pound bok choy -- cut

into chiffonade (about 6 cups)

1 tablespoon oyster sauce

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sherry

8 ounces extra firm tofu -- cubed

2 3-oz packages bean thread noodles -- soaked in

hot water ten minutes and broken into

pieces

2 scallions -- , thinly sliced

 

In medium saucepan, combine broth and ginger over high heat.

 

Add bok choy, oyster sauce, vinegar, soy sauce, and sherry and simmer 5 to 7

minutes or until bok choy is tender.

 

Add tofu and noodles and simmer 1 minute longer. Serve immediately sprinkled

with scallions.

 

S(Collection):

" (http://www.chefshop.com/) "

 

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Per serving: 229 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g

Protein; 37g Carbohydrate; 3mg Cholesterol; 2398mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : This is a favorite soup, full of noodles, ginger, and bok choy. When

buying bok choy, search out smaller heads for the best taste and texture. Also,

inspect the bottom of the head. If there are any holes, you'll know the bok choy

is old and will have lost its tenderness. This chicken soup with sweet Tianjin

bok choy was inspired by Yin-Fei Lo and is named for the city, formerly

Tientsin, from which it hails. You may know it as napa cabbage, but in Chinese

it is wong nga bak, or " yellow white tea. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

health-e-cooking!

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