Ingredients:
1 oz. Coconut oil
1 1/2 each Yellow onion, diced
1 lb. Carrots, diced
1/2 head Celery, diced
1 each Red bell pepper, diced
4 oz. Sherry wine
1 each Baby bok choy, shredded
4 oz. Soy sauce
4 oz. Rice vinegar
2 oz. Sambal (chili-garlic sauce)
1 oz. Mirin
1 oz. Honey
1 quart Vegetable stock
1/2 block Extra firm tofu
1/2 bunch Cilantro
Procedures:
- Heat the coconut oil in a large saucepan over medium heat. Add the onions to the pot and stir.
- After 1 minute add the carrots, celery and red bell pepper. Keep stirring.
- Add the sherry and reduce.
- Add the bok choy. Stir.
- Add the vegetable stock, soy sauce, sambal, rice vinegar and honey and bring 5 to a boil.
- Remove the tofu from its packaging and press dry on paper towels.
- Cut the tofu into cubes and add to the soup. Chop the cilantro and add to the soup to finish. Enjoy!
Time and Nutrition:
Total Time | 45 minutes
Duration | 5 days
Serving Size: 8 oz.
Nutrition: This soup is loaded with vegetables and flavor. Enjoy!