Ingredients
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
Preparation
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.
