Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy!

Ingredients

4 serv.

clear vegetable broth or 62 ounces chicken broth (I used chicken broth in mine)↗62 ounces
fresh grated ginger2 teaspoons
dark sesame oil↗1⁄2 teaspoon
low sodium soy sauce (optional)↗1 teaspoon
very thinly sliced fresh gai lan, stems and florets (may substitute fresh broccoli)10 ounces
small fresh hot red chile, sliced↗1 -3
(12 ounce) package low-fat extra-firm silken tofu, drained and cut into large cubes↗1 ounce
scallions, sliced fine↗2
chopped cilantro1 -2 tablespoon

Step-by-step instructions

1
Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
2
Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
3
Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
4
Cook 2-3 minutes on low heat or until soup is heated through.
5
Garnish with chopped cilantro and serve hot.

Source: food.com

Original recipe ↗

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