Charlotte's High Protein Asian Vegetable Soup

8 cups miso broth (or chicken broth)
2 minced garlic cloves (or more to taste)
2 tsp minced garlic (or more to taste)
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
2 small cans mushrooms, drained
2 scallions (green onions) thinly sliced
1/2 block of extra firm silken tofu, cubed as you like
3 cups of bok choy, washed and shredded
2 roma tomatoes, chopped
low sodium soy sauce to taste

This soup is great with cellophane noodles or chow mein noodles added--just be sure to track them--lol!

Pour miso broth into a large pot (about 6 quarts, to give yourself some room). If you do not have miso broth, chicken broth will work fine. Mince the garlic and add it along with the minced ginger to the broth (you might want to have more of both on hand so adjust the broth to your taste). Bring broth to a boil; reduce heat and bring to a simmer. Taste the broth and adjust for seasoning as you like it. Add the water chestnuts, drained, the bamboo shoots, drained (you might want to roughly chop these), and the canned mushrooms. Cut the tofu into small cubes and add to the broth to warm through. Thinly slice the scallions and add them to the broth to get a bright green color. Then add the shredded bok choy, cooking only until crisp tender. Right before serving, shop the roma tomatoes and add to the soup, just heating them lightly. Serve in big deep bowls with soy sauce on the side so everyone may use to taste.

Serving Size: at least 2 cups

Number of Servings: 8

Recipe submitted by SparkPeople user CWSUPG.