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By: Giri N.
| Description: | A springtime soup full of green veggies. | |
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Chinese | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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3 cups spinach 3 cups Chinese cabbage 3 tsp dandelion greens 3 floz water 1 ml tofu, firm 1 jigger onion 1 tsp celery 2 pieces canola oil 1 tsp cilantro 1 teaspoon soy sauce 1 teaspoon Sriracha sauce 1 teaspoon chili oil 1 teaspoon sesame oil |
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| Directions: | ||
| Dice onion and celery. Heat large pot over medium flame, add oil, add onion and celery. Cook about 5 minutes, stirring often. Rough chop all the greens, toss them into the pot. Add the water. Let this simmer over a medium-low flame for 20 minutes. Dice the tofu into 1/2"x1/2" chunks, add to the pot. Fine chop the cilantro and add it to the pot. Serve in deep bowls. Let each person season their own bowl of soup with chili oil, sesame oil, soy sauce, and Sriracha sauce. |
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| Notes: | ||
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