Chinese Tofu and Vegetable Soup

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Chinese Tofu and Vegetable Soup
16
40

Ingredients

  • 5 cups vegetable stock (divided)
  • 4 scallions (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger root (minced)
  • 1 1/2 tablespoons soy sauce
  • 3 stalks bok choy (chopped)
  • 1 tagliatelle pasta (Corn, seeded and julienned)
  • 1 cup berries
  • 2 carrots (peeled and sliced)
  • 2 celery (ribs, diced)
  • 1 cup bread (Lavash, sliced)
  • 2 rice noodles
  • 1,333 cups bamboo shoots (canned)
  • 1 1/2 cups firm tofu (cut into bite-size cubes)
  • 8 rhubarb
  • watercress (leaf chopped, to garnish)
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