| 6 c. | Reduced-sodium chicken broth |
| 2 tbsp | Lite (reduced-sodium) soy sauce |
| 2 c. | Sliced bok choy |
| 4 oz. | Sliced mushrooms of your choice |
| 2 | Quarter-size slices fresh ginger (optional) |
| 1 | Garlic clove, very thinly sliced |
| 1 | Thai or Serrano chili, seeded and minced (optional) |
| 1 cup | Diced tomatoes |
| 1/2 c. | Sliced green onions |
| 1/2 of 1box | (12.3oz.) of tofu, diced. |
| 1 | Medium carrot, peeled and shredded |
| 4 tsp. | Chopped fresh cilantro (optional) |
1. In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until bok choy is tender-crisp and mushrooms tender.
2. Add tomatoes, green onions, tofu, and carrot; heat for 1 minute. Sprinkle with cilantro, if desired.
Use half leaves and half stems of the bok choy in the recipe. If you like spicer foods add a few drops of Asian chili oil before serving. This recipe's nutrional facts include all optional ingredients.