warmies.

inspired by the recipe for spinach rice congee (jook) at da*xiang (her posts always make me hungry) and a recipe of tyler's (he's hot) i've made before, i came up with a variation that was easy and warmed us up. it is 65 here, you know. be warned, the soup is pretty salty, so if you're sensitive or watching your sodium, adjust accordingly. thanks for the inspiration, stef! yu-choy is one of my favorite vegetables and is almost available all year where we live. it has a mild flavor and is like chinese broccoli, but it cooks faster, is less bitter (to me) and is more tender.

yu-choy tofu soup
4 cups vegetable broth (if you're making the broth from bouillon cubes, i'd only use one to four cups water)
2-inch piece fresh ginger, cut in half
1/3 cup rice vinegar
1/4 cup (or less) bragg's or soy sauce
2 tablespoons oyster sauce
1 teaspoon sambal (or more if you like it spicy)
1 package firm organic tofu, cubed
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 hot chile, minced
1 pound yu-choy (also called "yu choy sum", check your farmers' market. can sub other greens, like spinach or napa cabbage)
1 cup chopped cilantro
1 cup brown rice, cooked, for serving

to make the broth, combine vegetable broth, ginger, rice vinegar, bragg's, oyster sauce and sambal. simmer for 20 minutes. add vegetable and sesame oils to a large saucepan or wok. stir-fry the ginger and garlic with the chili. add cubed tofu and sauté until hot. add yu-choy. combine and let cook for a couple of minutes. add broth. simmer about five minutes. be careful not to overcook the yu-choy or it turns greyish. add cilantro. serve over brown rice.