Sometimes life can get busy, just a little busy. I know because I recently hosted my in-laws from Singapore for two months. We traveled together locally. We had fun and ate good food, lots of it. Our time together was always filled with doing things that it was not easy to find time to make soup. Things may feel that way, and I’m sure you can relate one way or another. But in moments like these, I rely on my time-saving vacuum soup cooker, or I would go through my mental recipe rolodex for simple, quick, and tasty soup ideas. This time, I went the latter route and got the perfect idea.
In 35 minutes, I cooked a delicious healthy soup that is both appetizing and comforting to enjoy with any sit-down meal. This soup is naturally low in fat and low in calories. It contains nutritious proteins and offers a good amount of fiber for any diet. This great-tasting soup strikes a perfect cord in balancing little time in the kitchen and having a healthy homemade soup to detox a body of too much good (and also bad) restaurant food. A gluten-free version of this soup can also be made by using a gluten-free tofu and soup base. For vegetarians, use a vegetarian soup base.
- 1 cup of water
- 6 cups of low sodium organic chicken broth* (or vegetable broth for vegetarian version)
- 1.5 lbs of mustard greens (also called Gai Choy)
- 1 block of soft or medium-firm tofu**
- 1 slice of ginger
- 1 15-oz can of straw mushrooms
- 1 tsp of sesame or olive oil
- Combine the water and broth in a soup pot and bring to a boil. In the meanwhile, soak the mustard greens in cool water before washing. Cut the block of tofu to 1.5 inch cubes.
- When the broth boils, add the ginger and tofu. Cover and bring the broth back to a boil. Then simmer on low heat for 25 minutes.
- While the soup cooks, wash the mustard greens and cut to 2 inch long pieces. If the stem is thick, cut it in half or thirds to reduce the cook time. Rinse the straw mushroom under cool water and set aside.
- When the broth is ready, add the mustard green and straw mushrooms. Push the new ingredients into the soup as much as possible so that they are covered by the broth. Cover the pot and turn up the heat to a medium. Continue boiling for another 10 minutes or until the mustard greens is cooked.
- When done, turn off the heat. Add the sesame or olive oil and stir. Sprinkle a small pinch of salt as needed and serve.