- Special Pricing
Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chili-garlic sauce.
- 5 1/4 cups vegetable broth or reduced-sodium chicken broth
- 4 1/4-inch-thick slices fresh ginger, peeled
- 2 cloves garlic, crushed and peeled
- 2 teaspoons canola oil
- 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
- 1/4 teaspoon crushed red pepper, or to taste
- 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
- 3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
- One 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 1 cup grated carrots (2 large)
- 4 to 6 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup chopped scallions, for garnish
- Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
Combine the broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add the bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth. Add the noodles, reduce the heat to medium-low and simmer for 3 minutes. Add the bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in the carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with the scallions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
230 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 707mg sodium; 26g carbohydrates; 5g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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