Three Greens and Tofu in a Spicy Ginger Broth

In a heavy-bottomed stock pot, sauté the bacon slices over medium heat. Drain off most of the fat and reserve the bacon.

Chop the greens and the onions. Add to the hot pan. Mince garlic and ginger and add to pan.

Saute greens over medium high heat until crisp tender, about 10 minutes. Add the rest of the ingredients except the tofu and the cilantro. Simmer for 15 minutes or until greens are tender and the liquid has come to a boil. Dice the tofu into small squares and chop the cilantro.

To serve, ladle soup into bowls and divide the bacon and tofu among them. Garnish with chopped cilantro.

For a vegetarian option, just omit the bacon and fish sauce. Exchange the chicken stock for vegetable stock.

Enjoy!