Simple Recipes for Vietnamese Bok Choy Mushroom Tofu Soup

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Vietnamese Bok Choy Mushroom Tofu Soup is a versatile and nutritious vegetarian dish that can be adapted to suit various tastes and dietary needs. With its fresh vegetables, protein-rich tofu, and aromatic blend of herbs and spices, this soup makes for a comforting, hearty meal.

The basic components of the soup are nutrient-dense bok choy greens, meaty mushrooms, and smooth, creamy tofu. These ingredients can be prepared in different ways to create anything from a rich and complex vegan pho broth to a simple clear soup. Customize it by switching up the vegetables, spices, and garnishes. The possibilities are endless.

This adaptable soup is perfect for vegetarians, vegans, and anyone looking to add more plant-based foods into their diet. It’s also easy to modify for gluten-free, nut-free, or other allergen-friendly options. Read on for full details on how to make this tasty and versatile veggie soup.

Detailed Ingredients

The components below are for two variations of the soup – a full-flavored Vegan Vietnamese Pho with Bok Choy and Mushrooms, and a simpler Tofu Soup with Bok Choy. Feel free to mix and match ingredients between the two recipes to create your own customized version.

Vegan Vietnamese Pho

Broth:

• 8 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 3-inch piece ginger, peeled and sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp soy sauce
• 2 tsp brown sugar

Soup:

• 14 oz extra firm tofu, drained and cut into 1-inch cubes
• 1 lb fresh mushrooms (shiitake, oyster, and/or button), sliced
• 1 lb baby bok choy, trimmed and separated into leaves
• 4 scallions, sliced, white and green parts separated
• 1 cup mung bean sprouts
• 1/4 cup chopped cilantro
• Sliced chili peppers, lime wedges, basil leaves, and bean sprouts for garnish

Vietnamese Bok Choy Mushroom Tofu Soup

• 2 tbsp vegetable oil
• 1 lb extra firm tofu, drained and cut into 1-inch cubes
• 6 cups vegetable broth
• 1 tbsp soy sauce
• 1 lb baby bok choy, trimmed and separated into leaves
• 4 scallions, sliced, white and green parts separated

Step-by-Step Cooking Instructions

Follow these steps for boiling a flavor-packed vegan pho or a simple veggie soup.

Vegan Vietnamese Pho

Make the broth:

1. In a large stockpot over medium heat, cook the onion, garlic, and ginger in 1 tbsp oil for 3-5 minutes until fragrant.
2. Add the vegetable broth, star anise, cinnamon stick, soy sauce, and brown sugar. Bring to a boil then reduce heat and simmer for 30 minutes.
3. Strain the broth through a mesh sieve into a clean pot. Discard solids. Keep broth simmering over low heat.

Prepare the tofu and vegetables:

1. While broth simmers, drain tofu and cut into 1-inch cubes.
2. Clean mushrooms if needed and slice thinly.
3. Separate bok choy into individual leaves, rinse, and set aside.
4. Slice scallions, separating white and green parts.

Cook the soup:

1. Raise broth to a gentle simmer.
2. Add bok choy leaves and white parts of scallions. Cook for 2 minutes.
3. Add tofu, mushrooms, and mung bean sprouts. Cook for 3 more minutes.
4. Remove from heat and stir in green scallion parts and cilantro.

Serve:

Ladle soup into bowls and garnish with chili peppers, lime wedges, basil, and extra bean sprouts as desired. Enjoy!

Total cooking time: 45 minutes (30 minute simmering broth + 15 minute soup)

Vietnamese Bok Choy Mushroom Tofu Soup

1. Heat vegetable oil in a large pot over medium heat.
2. Add tofu cubes and cook for 3-4 minutes until lightly browned.
3. Pour in vegetable broth and soy sauce. Bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Add bok choy leaves and white parts of scallions. Cook for 2 more minutes.
6. Remove from heat and stir in green scallion parts.

Serve:
Ladle the soup into bowls and enjoy right away!

Total cooking time: 15 minutes

Nutritional Profile

This veggie-packed soup delivers major nutritional value. Here are some of the benefits of key ingredients:

• Bok Choy – Low calorie while high in vitamin C, vitamin K, calcium, potassium, folate, and fiber. Contains antioxidants and phytonutrients.
• Mushrooms – Provide B vitamins like riboflavin and selenium. Also a source of potassium, copper, and phosphorus. High in antioxidants. Boost immunity.
• Tofu – Excellent plant-based protein. Also provides calcium, iron, magnesium, copper, zinc and vitamin B1. Contains antioxidants. Lowers cholesterol.

A one cup serving of the soup contains:

• Calories: 65
• Protein: 7g
• Fiber: 2g
• Vitamin A: 10% DV
• Vitamin C: 15% DV
• Iron: 10% DV
• Calcium: 15% DV

This makes it a nutritionally dense, plant-powered option!

Cooking Tips and Tricks

• For a richer pho broth, char the onions and ginger before simmering. This adds depth of flavor.
• Let the tofu drain on paper towels after cutting to remove excess moisture for better browning.
• For extra protein, add pan-fried tofu puffs or seitan on top.
• Simmer mushrooms before adding tofu or greens to intensify their umami essence.
• Season simply with soy sauce, salt, and pepper to let the vegetables shine.
• For a creamier texture, purée some of the cooked bok choy into the broth.
• Garnish bowls with lots of fresh herbs, chilies, and lime juice to brighten up the flavors.

Storage and Reheating

• Let soup cool completely before storing in airtight containers in the fridge for up to 4 days.
• The broth and tofu can also be frozen for 1-2 months for quick future meals.
• When reheating, add a splash of vegetable broth if the soup seems too thick.
• For best flavor, reheat gently over medium-low heat while stirring occasionally.
• Add fresh garnishes just before serving. Do not freeze garnishes.

Allergen and Dietary Substitutions

This soup is naturally gluten-free, nut-free, dairy-free, and egg-free. Always check ingredient labels to confirm no cross-contamination for food allergies.

To make vegetarian/vegan substitutions:

• Use vegetable broth instead of chicken or beef broth
• Substitute soy sauce for fish sauce
• Omit or replace oyster sauce

For gluten-free:

• Use tamari instead of soy sauce
• Verify broths and oils are gluten-free

For nut allergies:

• Do not garnish with peanuts or cashews
• Substitute seed oils for nut oils

Visuals and Presentation

A steaming bowl of this colorful soup is gorgeous on its own, but feel free to get creative with garnishes. Here are some ideas:

• Float chili oil or sriracha in fun patterns for a pop of color.
• Top with fresh herbs like basil, mint, or cilantro.
• Garnish with sliced scallions, chili peppers, and lime wedges.
• Add texture with crispy fried tofu or shallots.
• Swirl in mushroom or chili pastes for visual appeal.
• Grate fresh ginger or garlic over the top.
• Accompany with salad rolls or summer rolls on the side.

Conclusion: Vietnamese Bok Choy Mushroom Tofu Soup

With its simple ingredients, ease of preparation, and flexibility, Vietnamese Bok Choy Mushroom Tofu Soup is an excellent addition to your recipe repertoire. Experiment with vegetarian-friendly variations to make this soup your own. Packed with nourishing vegetables, protein, and ginger-laced broth, it will quickly become a nourishing staple.