Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
Cook 2-3 minutes on low heat or until soup is heated though.
Garnish with chopped cilantro and serve hot.
Ingredients:
62 ounces clear vegetable broth or 62 ounces chicken broth ( I used chicken broth in mine)
2 teaspoons fresh grated ginger
1/2 teaspoon dark sesame oil
1 teaspoon low sodium soy sauce (optional)
10 ounces very thinly sliced fresh gai lan, stems and florets ( may substitute fresh broccoli)
1 -3 small fresh hot red chilies, sliced
1 (12 ounce) packages low-fat extra-firm silken tofu, drained and cut into large cubes
2 scallions, sliced fine
1 -2 tablespoon chopped cilantro
Steps/Methods:
Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
Cook 2-3 minutes on low heat or until soup is heated though.
Garnish with chopped cilantro and serve hot.
