🥘 Ingredients
- extra-firm tofu 3 ½ oz
- bok choy or baby bok choy 7-8 oz
- neutral-flavored oil use larger amount if not using a nonstick pan 2-3 tsp
- fat garlic clove 1
- freshly grated ginger 1 tsp
- water 1 ½ cup
- Better Than Bouillon No Chicken Base or other veggie bouillon 1 tsp
- white miso 1 tbsp
- A dash of vegan fish sauce
- cooked medium-grain rice ¾ cup
- scallion 1
- sesame seeds ½ tsp
- A
📝
If you don’t have pre-cooked rice, start the recipe by cooking 1/4 cup dry rice according to the package instructions. Storage: Store leftover Soup Base, separate from the rice and toppings, in the fridge for 3 to 4 days. Reheat in a saucepan on the stove until heated through. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Add your toppings right before serving.
-
1For the soup base: extra-firm tofu , bok choy or baby bok choy , neutral-flavored oil use larger amount if not using a nonstick pan , fat garlic clove , freshly grated ginger , water , Better Than Bouillon No Chicken Base or other veggie bouillon , white miso , A dash of vegan fish sauce . For the for serving:: cooked medium-grain rice , scallion , sesame seeds , A drizzle of Chinese chili crisp or toasted sesame oil.
-
2Prep the tofu. Drain the tofu and measure out 3 1/2 oz. Slice the tofu into ½-inch (1.3 cm) cubes and press down gently with a clean towel to remove excess water.
-
3Prep the bok choy. Separate the bok choy into individual leaves and wash them to get rid of any dirt. Slice in half (or quarters) and then chop, keeping the dark green tops separate from the lighter stems.
-
4Heat a small saucepan over medium heat for 2 minutes. Add the oil and once shimmering, add the garlic and ginger. Stir frequently for 1-2 minutes , or until very fragrant. Add the light-colored bok choy stems and stir-fry for 2 to 4 minutes, until slightly softened.
-
5Add the water, bouillon paste, and miso, and whisk very well until both are dissolved. Add in the tofu cubes and vegan fish sauce, if using, and bring to a gentle simmer. Once simmering, add the bok choy tops and simmer for 2 minutes . Remove from the heat. While simmering, heat the rice using the package instructions.
-
6Add the warmed rice to a soup bowl, then ladle in the soup. Garnish with the chopped scallion, sesame seeds, and top with a drizzle of chili crisp (or toasted sesame oil).