Silken tofu and baby corn in a fragrant bok choy broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €8.92 · €2.23/serving
- A sprinkle of freshly ground pepper to elevate the flavors (add at the end to preserve the aroma)Est. price €0.02–€0.08
- Two 15-ounce cans of savory vegetable nectarEst. price €2.20–€3.50
- One 15-ounce can of petite baby corn, bathed in its own essenceEst. price €1.50–€2.80
- 3 to 4 verdant bok choy stalks, embracing their delicate leaves, elegantly slicedEst. price €1.80–€3.00
- 1 pound of resilient tofu, impeccably drained and cut into dainty morselsEst. price €3.00–€5.50
- 2 to 3 scallions, finely sliced for a touch of sophisticationEst. price €0.40–€0.90
Steps
- 1In a soup pot, heat the broth until it reaches a simmer. Proceed by halving the baby corn and incorporating it into the pot along with its liquid.
- 2Combine the remaining ingredients into the pot and heat them together until everything is warmed, ensuring not to exceed 5 minutes. If the consistency of the soup is too thick, incorporate a small amount of water. Serve immediately.
Cultural note
Silken Tofu with Baby Corn Soup is a popular dish in Asian cuisine, particularly in Chinese and Japanese cooking. Tofu is a staple ingredient in many Asian cultures and is valued for its versatility and health benefits. The combination of tofu, baby corn, and bok choy reflects the emphasis on fresh, seasonal produce in…
Seasonal note
This Silken Tofu with Baby Corn Soup is best made in the late spring to early summer when baby corn and bok choy are in season, providing the freshest and most flavorful ingredients for the dish.
Health note
This soup is a nutritious choice, offering a balance of protein, carbohydrates, and healthy fats. It is a good source of vitamins A, C, and K, as well as fiber, which can support overall health and digestion. The low cholesterol and saturated fat content make it a heart-healthy option.
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