Go Back
–+ servings
Low FODMAP Tofu Soup with Bok Choy
Print

Low FODMAP Chinese Tofu Soup with Bok Choy

Chinese-inspired Low FODMAP Tofu Soup with Bok Choy features carrots, fresh ginger root, and gluten-free rice noodles.
Course Main Course, Soup
Cuisine Chinese
Keyword bok choy, gluten-free, low-fodmap, tofu, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 tablespoon FODY Garlic Infused Oil (or canola oil)
  • 1 cup chopped carrots (about 2 - 3 carrots)
  • 1 cup chopped bok choy stems (about 2 - 3 stems)
  • 8 cups water
  • 1/4 cup reduced-sodium soy sauce or gluten-free tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper
  • 3 cups chopped bok choy leaves
  • 1 cup sliced scallions, green parts only (about 1 bunch)
  • 4 oz. thin rice noodles
  • 1 recipe Asian Marinated Baked Tofu

Instructions

  • Heat oil over medium-high heat in a large stock pot or Dutch oven. Add the carrots and bok choy stems. Cook about 7 minutes, stirring occasionally.
  • Add the water, soy sauce or tamari, vinegar, sesame oil, ginger, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
  • Stir in the bok choy leaves, scallions and rice noodles. Simmer until the bok choy leaves are wilted and noodles are tender, about 6 to 8 minutes.
  • Add the baked tofu and cook until heated through. Serve.