Guest guest Posted July 13, 2001 Report Share Posted July 13, 2001 * Exported from MasterCook * Bok Choi or Gai-Lan Soup Recipe By :Seabreeze Orangic Farms, San Diego, CA Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts boiling filtered water 4 cubes low sodium vegetable bouillon 1/2 pound medium tofu -- diced or sliced 1 bok choy -- (bok choi) or gai-lan 1 bunch leeks -- white part chopped Sliced carrot Slice the bok choi diagonally every 1/2-inch and separate into stem and leaf pieces. Dissolve water and bouillon (or your stock) in a soup pot and bring to a gentle simmer. Add chopped leeks, cook for about five minutes, then add stems and carrots. In a couple of minutes add sliced carrots. Add tofu and heat thoroughly. A serving of Jasmine rice on the side is a nice accompaniment. bok choi - One of the most popular vegetables in the Philippines because of its pungent flavor. Good in stews. Cabbage family. gai lan - Chinese Kale, also called Kailaan or Chinese Broccoli, has glossy, blue-green leaves with crisp and thick stems. Description: " Quick soup as appetizer or side dish " Source: " Stephenie Caughlin " Copyright: " January 10, 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (38.9% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 672mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 1582 1683 3287 0 0 0 0 Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb NEW VegRecipe links http://home.earthlink.net/~kitpath/links/LibDiet.htm Quote Link to comment Share on other sites More sharing options...
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