Heat the Oil in a deep soup pot over moderately high heat, add the mushrooms, and sauté and stir for 3 or 4 minutes, or until they just begin to brown. Add the stock, fish sauce, chile-garlic sauce, and tomatoes and bring to a boil. Add the bok choy and bring back to a boil again. Reduce heat and simmer for 2 to 3 minutes, then add the tofu and simmer for a couple of minutes longer to heat the tofu through. Taste and season with salt and pepper. Add the green onions. Ladle into warm bowls, swirl in
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