Stir Fry Soup
This was almost certainly the first in a series of experiments to create a really good Stir Fry Soup. I've made a lot of stir fries, full of beautiful healthful green vegetables and high-protein tofu, but they tend to be fairly similar and, lack a certain excitement. Somehow making a soup with stir fry ingredients matched my comfort needs in our currently cold, rainy weather, my dietary needs (read: low-cal), my need for tons of greens and something new to do with tofu, and required very little time to prepare (honestly, 15 minutes).
The experiment was very tasty and successful (the photographs really don't do the dish justice). I have to admit, I didn't measure my ingredients but I think the recipe below is fairly accurate. Next time, I'll add peas and sugar snap peas for a little crunch and sweetness.
Stir Fry Soup:
1/2 TBS peanut oil (smokes at a higher temperature)
1/4 green cabbage, roughly chopped
2 baby bok choy, stems removed, washed well to remove grit
3 oz extra-firm tofu, cut into small cubes
3 green onions, sliced
1" fresh ginger, skin removed, finely chopped
1 clove garlic, finely chopped
1/2 cup vegetable broth
2 TBS soy sauce ( adjust to your own taste)
1/2 tsp ume plum vinegar
1/2 tsp Chinese chili oil, oil only
1/2 cup cooked rice (I used brown)
1/2 cup cilantro leaves
Heat the oil over medium heat. Add the cabbage, baby bok choy, tofu, onions, ginger, and garlic and cook for about 3 minutes. Add the vegetable broth, soy sauce, ume plum vinegar, Chinese chili oil and bring to a boil. Turn down to low and simmer for 4 minutes. Add the cooked rice and cilantro leaves and cook for 1 minute.
Serve with a sprig of cilantro.