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Bok Choy and Tofu Soup

Bok Choy and Tofu Soup

1/2 packet dried bean curd
1/2 bunch fresh coriander
1/2 bunch fresh Vietnamese mint
2 cups fresh bean shoots
1 cup dried fungus
1 can straw mushrooms (no added sugar)
1 tablespoon fish sauce (no added sugar)
1 small chilli, seeded and chopped
1 tablespoon tamarind puree
1 clove garlic, crushed
1 tablespoon ginger, grated
2 bunches of bok choy, washed and trimmed
5 cups of water
salt to taste

In a hot, non-stick saucepan, fry cubed bean curd, garlic, ginger and chilli. Add 1 cup of water, fish sauce, dried fungus, drained straw mushrooms, and tamarind puree. Allow to boil, then add remaining water and reduce until fungus is soft. Add bok choy leaves to soup and allow to wilt before serving topped with handfuls of fresh coriander, Vietnamese mint and bean shoots.

Serves: 4

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