Asian Spiced Edamame and Tofu Soup Recipe

Ingredients

• 12 oz package extra-firm tofu (fresh bean curd), cut into ½-inch cubes
• 2 tsp sesame oil
• 4 cups unsalted vegetable stock
• 8 oz fresh shiitake mushrooms, sliced (3-½ cups)
• 2 cups fresh or frozen sweet soybeans (edamame)
• ½ cup chopped onion
• ½ cup bias-sliced celery
• ½ cup sliced carrot
• 2 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp crushed red pepper
• 0.12 tsp Chinese five-spice powder
• 8 oz baby bok choy or chopped bok choy (2 cups)
• 3 Tbsp reduced-sodium soy sauce

1. In a large nonstick skillet cook tofu in hot oil over medium-high heat 8 to 10 minutes or until browned on all sides.
2. Transfer tofu to a 3-½- or 4-quart slow cooker. Add stock, mushrooms, edamame, onion, celery, carrot, ginger, garlic, salt, crushed red pepper, and five-spice powder. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-½ to 3 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and soy sauce. Cover; cook for 20 minutes.