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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket. Ingredients:
5 1/4 cups vegetable broth or 5 1/4 cups chicken broth |
4 slices fresh ginger, peeled (1/4-inch thick) |
2 garlic cloves, crushed and peeled |
2 teaspoons canola oil |
1 3/4 cups fresh shiitake mushrooms, stemmed and sliced (4-ounces) |
1/4 teaspoon crushed red pepper flakes (to taste) |
3 1/2 ounces chinese wheat noodles (see note) or 3 1/2 ounces rice noodles (see note) |
1 (14 ounce) package firm tofu, drained, patted dry, cut into 1/2-inch cubes |
1 cup grated carrot (2 large) |
4 -6 teaspoons rice vinegar |
2 teaspoons reduced sodium soy sauce |
1 teaspoon toasted sesame oil |
1/4 cup chopped scallion |
Directions:
1. Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
3. Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
4. Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
5. Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
6. Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
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