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Mmmmmmm, yummy! I've made this as written, and also with substitutions. Tonight I didn't have chinese cabbage or snow peas. So, I threw in regular green cabbage, spinach, and extra onions! Delish! Thanks so much for sharing!! UPDATE: Forgot to say I added a veggie chicken broth powder (McKay's) to up the flavor. Have also used kale. Also add lots extra instead of sticking to the measurement of veggies~~I like it loaded with them!
I added cooked rice noodles and mushrooms and served it with sambal oelek for some heat. This recipe will be used again and again. I love the flavour of the sesame oil.
I added rice noodles and pimentos (for color) and this was wonderful.
Love, love, love this. It's become a staple in my house. I add a cube of veggie bouillon to the water, and I use less oil for sauteeing everything, which makes it very calorie-friendly. I've also subbed chunks of cooked chicken when I've served it to my non-tofu-eating friends.
Good soup, the flavor was wonderful and I loved the tofu, and bok choy. Really wonderful. I wouldn't however suggest freezing it. Thanks for posting.
This soup had a lovely Asian flavor. I used chicken broth instead of water. Because the broth contained salt, I reduced the amount of soy sauce. I also added some sliced mushrooms and some Asian meatballs from recipe 159638. This will definitely be a repeat recipe. It fits low carb diet perfectly. Thanks for sharing!
I wanted to like this, I really did! But something just was off about it. I substituted water chestnuts and broccoli for the cabbage, bok choy, and snow peas because that's what I had on hand, but otherwise followed directions exactly. I thought it was quite bland and it just had a really weird flavor. Perhaps the flavors will be better after it sits for awhile in the fridge, but if not I won't be making this again. *EDIT!* I had to go out of town after I made this and it sat in the fridge for 4 days before I touched it again. It was better, but still not really my thing. I guess the flavors just needed time to meld.