For Bones
Baby Bok Choy and Tofu Soup
Ingredients:
- 4 to 6 bunches baby bok choy
- 16 oz. tofu
- 4 dried shiitake mushrooms
- ½ bunch scallions, thinly sliced
- 5 cups water
- 4-inch square kombu (kelp) for stock
- 2 tbs Low sodium soy sauce
Instructions:
Total Time: 60 minutes (Prep Time: 50 minutes & Cook Time: 10 minutes); Servings 4 people
1. Wipe kombu with a clean damp cloth. Soak in water for 30 minutes. Place in pot over low heat. Just before water comes to a boil, remove kombu.
2. Gently rinse dried shiitake mushrooms in cold water. Soak in 1 for 15 minutes or until softened. Remove the stems and slice thinly. Put back into the broth and set the heat to medium low.
3. Cut tofu into small cubes and add to 2.
4. Wash baby bok choy, trim the ends, and roughly chop into 1 inch pieces. Add to 3 and cook for a minute.
5. Before turn off the heat, add thinly sliced scallions and soy sauce.
The Benefits of the Ingredients
| Baby Bok Choy | High in calcium. Contains vitamin K which can reduce your risk for osteoporosis. Also contains magnesium, which is essential for absorption and metabolism of calcium. |
| Tofu | A good source of calcium. Contains isoflavones which may ward off bone disease in women after menopause. |
| Shiitake Mushroom | Contains vitamin D which promotes calcium absorption in the body. |
| Scallion | An excellent source of vitamin K. |
| Kombu | Contains calcium. |