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May 15, 2016 / Chris Blum

Tofu Soup


This quick soup screams spring and is oh so tasty!! 

Ingredients:
6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin

Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).

Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes. 

Garnish with scallions and your favorite hot sauce.

Serves 6. 2 WW PP.

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