Asian Greens and Tofu Soup

Adapted by Farmer Dave's from "150 Vegan Favorites" by Jay Solomon

- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and slivered at an angle
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 6 cups water or vegetable stock
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 to 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 pound extra-firm tofu, cut into 1/2-inch cubes
- 4 cups chopped bok choy, tatsoi or spinach (or a mixture)
- 1 cup snow pea pods, trimmed and halved (or use green or yellow beans from your share!



In a large saucepan, heat the oil over medium heat. Add the onion, carrots, garlic, and ginger and cook, stirring, for 5 minutes. Add the water, soy sauce, rice vinegar, sesame oil and pepper and bring to a simmer over high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. Stir in the tofu, bok choy or other greens, and snow peas and cook for 10-15 minutes, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving.

Ladle the soup into bowls and serve hot.

Tip: to give the soup a woodsy flavor, add 6 to 8 fresh shiitake or oyster mushrooms to the pan while sauteing the onion and carrots.