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.