I used spinach instead of baby bok choy because I realize it may not be easy to get in the mid-west or Europe. However – feel free to use bok choy if you can find it.
3 cup low sodium vegetable or chicken stock
1 cup thinly sliced white onion (about ¼ of a medium onion)
2.5 cups baby spinach
1 cup sliced shitake mushrooms.
3oz. Organic firm tofu (1/4 inch cubes)
¼ tsp. Sriracha (or more depending on your taste)
2 tsp. red curry
1. Add chicken stock and onion to a medium saucepan and bring to boil over high heat
2. Once broth is boiling turn heat to low and add sriracha / red curry – stir till combined.
3. Add sliced mushrooms and cubed tofu.
4. Once mushrooms are done (about 2 minutes) add spinach and stir till spinach is wilted and tender.
(Makes one large serving)