Low Fodmap Chinese Tofu Soup With Bok Choy Recipes
LOW FODMAP CHINESE TOFU SOUP WITH BOK CHOY
Chinese-inspired Low FODMAP Tofu Soup with Bok Choy features carrots, fresh ginger root, and gluten-free rice noodles.
Provided by Dianne B.
Categories Main Course Soup
Time 50m
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large stock pot or Dutch oven. Add the carrots and bok choy stems. Cook about 7 minutes, stirring occasionally.
- Add the water, soy sauce or tamari, vinegar, sesame oil, ginger, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
- Stir in the bok choy leaves, scallions and rice noodles. Simmer until the bok choy leaves are wilted and noodles are tender, about 6 to 8 minutes.
- Add the baked tofu and cook until heated through. Serve.
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- Start with the tofu. Slice the tofu into 0,5 cm pieces and squeeze/press as much fluid out of it as possible. It doesn't matter if it falls apart or breaks. It needs to be torn to pieces for this recipe anyway. Once most of the fluid is squeezed out, tear the tofu into pieces. Put the tofu in a bowl with the ground ginger and low salt soy sauce. Mix thoroughly and let it marinate while you continue with the recipe.
- Slice the cucumber in half, take the soft insides out with a small spoon and cut into 0,5 cm thick slices. Cut about 2 cm off the bottom of the bok choy and cut 225 grams of bok choy in 2 cm pieces. Drain the edamame beans or have them ready from the freezer. Check if the water is boiling, and prepare the noodles (following the instructions on the package)
- Put a frying pan on the stove, heat up the 2 tbsp sesame oil. Once hot, add the tofu and stir fry for about 3 minutes, then add the bok choy and stir fry for about 5 minutes. Add the cucumber and edamame last and let them warm up.
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