Chinese Vegetable & Tofu Soup

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Chinese Vegetable & Tofu Soup

 

2 vegetable bouillon cubes

15-ounce can cut baby corn, with liquid

1/2 medium red bell pepper, cut into short slices

1 cup snow peas, trimmed and cut in half

4 ounces soft tofu, sliced, patted dry, and cut into

small cubes

A large handful of spinach

Freshly ground pepper to taste

 

Combine 5 cups of water with the bouillon cubes, baby

corn, bell pepper, snow peas, and tofu in a large

saucepan or small soup pot. Bring to a gentle simmer,

then simmer, covered, for 5 minutes. Meanwhile, if

using spinach, rinse it well, remove the stems, and

chop coarsely. If using lettuce, cut into narrow

shreds. Add to the soup and simmer for another 2

minutes or so, just until wilted. Serve at once.