Last week I made a soup that was seriously one of the easiest soups I have ever made. It was all in one pot and that makes clean up so easy! The soup was delish and my kids devoured it! I will need to double it next time because Aaron and I didn’t eat and I poured it over rice to make it go further with them, and they still ate the entire thing!
Once again it has tofu, so some of you are scared, but don’t be. Try it. You just might like it!!
CHINESE VEGETABLE AND TOFU SOUP
2 vegetable bouillon cubes
1 – 15 oz can cut baby corn, with liquid
1/2 medium red bell pepper, cut into short narrow strips (I used a whole one)
1 cup snow peas, cut in half
4 oz soft tofu, sliced, well blotted, and cut into small dice
a good handful of fresh spinach, shredded
pepper, salt & I added chipolte pepper to give it a smoky taste
1. Combine 5 cups of water with the bouillon cubes, baby corn, bell pepper, snow peas, and tofu in a large saucepan or small soup pot. Bring to a gentle simmer, then cover and simmer for 5 minutes.
2. Meanwhile, if using spinach, rinse it well, remove the stems, and chop coarsely. (I used spinach from a bag, didn’t wash and didn’t cut off stems. I just cut it up!). If using lettuce, cut into narrow shreds. Add the greens to the soup and simmer just until wilted, about 2 minutes. Season with pepper and serve at once.
Y’all it was SO EASY and so tasty! I will for sure add this to the recipe rotation when Aaron’s out of town! Super easy for this momma!
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