Spicy Gai Lan And Bean Curd Soup

• 62 ounces clear vegetable broth or 62 ounces chicken broth (I used chicken broth in mine)
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon dark sesame oil
• 1 teaspoon low sodium soy sauce (optional)
• 10 ounces very thinly sliced fresh gai lan, stems and florets (may substitute fresh broccoli)
• 1 -3 small fresh hot red chile, sliced
• 1 (12 ounce) package low-fat extra-firm silken tofu, drained and cut into large cubes
• 2 scallions, sliced fine
• 1 -2 tablespoon chopped cilantro

1. Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
2. Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
3. Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
4. Cook 2-3 minutes on low heat or until soup is heated though.
5. Garnish with chopped cilantro and serve hot.

vegetable broth, ginger, dark sesame oil, soy sauce, very, hot red chile, silken, scallions, cilantro

Taken from www.food.com/recipe/spicy-gai-lan-and-bean-curd-soup-89150 (may not work)