Bok Choy, Tofu, and Baby Corn Soup

• Two 15-ounce cans vegetable broth
• One 15-ounce can baby corn, with liquid
• 3 to 4 stalks bok choy, leaves included, thinly sliced
• 1 pound firm tofu, well drained and diced
• 2 to 3 scallions, sliced
• Freshly ground pepper to taste

1. Bring the broth to a simmer in a soup pot.
2. Cut the baby corn in half and add it along with its liquid.
3. Add the remaining ingredients and cook just until everything is heated through, no more than 5 minutes.
4. Add a bit more water if the soup is too thick.
5. Serve at once.
6. Bok Choy, Tofu, and Baby Corn Soup (this page)
7. Asian Sesame-Soy Noodles (page 85)
8. Steamed broccoli
9. Fresh fruit or any fruity dessert from Chapter Eleven
10. Calories: 135
11. Total Fat: 3g
12. Protein: 8g
13. Carbohydrate: 17g
14. Cholesterol: 0mg
15. Sodium: 245mg

vegetable broth, baby corn, choy, scallions, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/bok-choy-tofu-and-baby-corn-soup-372722 (may not work)