Spicy Tofu & Greens Soup

Ingredients

Stock

• 2 cups carrots, peeled & sliced
• 2 cups onions, sliced
• 1 cup parsley, chopped
• 8 garlic cloves, sliced
• 8 slices fresh ginger, about the size of a quarter
• 1-2 dried chili, sliced in half or 1/8-1/4 crushed red chili pepper flakes
• 8 cups water

Soup

• 1 cake firm tofu (12 ounces)
• 1 tablespoon fresh ginger, grated
• 1-2 dried chili, sliced in half or 1/8-1/4 crushed red chili pepper flakes
• 1 tablespoon canola oil or peanut oil
• 3/8 cup soy sauce (2 tbsp)
• 1/3 cup carrot, julienned
• 1/3 cup red pepper, julienned
• 2 cups greens, shredded (bok choy, mustard greens, kale, chinese cabbage, spinach, or pea shoots)
• 3 drops dark sesame oil
• 2 scallions, thinly sliced

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lover teh heat and simmer for 45 minutes.

3. 3

   Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.

4. 4

   Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.

5. 5

   Serve immediately, scattering freshly sliced scallions into each bowl.