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Categories:
noodles vegetable broth ginger garlic canola oil fresh shitake mushrooms red pepper bok choy carrots rice vinegar soy sauce sesame oil
Viewed: 91 - Published at: 10 years agoIngredients
- 1 pkg Nasoya Chinese Style Noodles
- 1 pkg Nasoya Firm Tofu, drained, patted dry, cut into 1/2 inch cubes
- 5 1/4 cup vegetable broth or reduced-sodium chicken broth
- 4 1/4 inch thick slices fresh ginger, peeled
- 2 cloves garlic, crushed and peeled
- 2 tsp Canola oil
- 1 3/4 cup fresh shitake mushrooms, stemmed and sliced (4 oz)
- 1/4 tsp crushed red pepper, or to taste
- 1 small bok choy, cut into 1/2 inch pieces, stems and greens separated
- 1 cup carrots, grated
- 4-6 tsp rice vinegar
- 2 tsp reduced-sodium soy sauce
- 1 tsp toasted sesame oil
Method
- Combine 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 oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender 3 to 4 minutes. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
