Three Greens And Tofu In A Spicy Ginger Broth

• 1 bunch Collard Greens (stems Removed)
• 1 head Napa Cabbage
• 1 head Red Cabbage
• 2 whole White Onions
• 3 Tablespoons Ginger, Chopped
• 5 cloves Garlic
• 4 slices Bacon, Diced
• 1 container (14-16 Oz. Container) Organic Extra Firm Tofu
• 1 bunch Cilantro
• 32 ounces, fluid Chicken Stock
• 2 cups Water
• 1/4 cups Soy Sauce
• 3 Tablespoons Fish Sauce
• 1 Tablespoon Szechuan Pepper Flakes

1. In a heavy-bottomed stock pot, saute the bacon slices over medium heat. Drain off most of the fat and reserve the bacon.
2. Chop the greens and the onions. Add to the hot pan. Mince garlic and ginger and add to pan.
3. Saute greens over medium high heat until crisp tender, about 10 minutes. Add the rest of the ingredients except the tofu and the cilantro. Simmer for 15 minutes or until greens are tender and the liquid has come to a boil. Dice the tofu into small squares and chop the cilantro.
4. To serve, ladle soup into bowls and divide the bacon and tofu among them. Garnish with chopped cilantro.
5. For a vegetarian option, just omit the bacon and fish sauce. Exchange the chicken stock for vegetable stock.
6. Enjoy!

cabbage, red cabbage, white onions, ginger, garlic, bacon, cilantro, chicken, water, ubc, fish sauce, szechuan pepper

Taken from tastykitchen.com/recipes/soups/three-greens-and-tofu-in-a-spicy-ginger-broth/ (may not work)