|10 ounces||Uncooked udon noodles|
|1 tablespoon||Grated fresh ginger|
|2 teaspoons||Minced fresh garlic|
|1 bunch||Green onions; cut into 1/2"|
|4 ounces||Fresh shiitake mushrooms; stemmed & sliced|
|4 cups||Vegetable broth|
|¼ cup||Soy sauce|
|½ teaspoon||Sambal oelek; (ground fresh chili|
|10½ ounce||Extra firm lite silken tofu; cut into cubes|
|4 cups||Sliced bok choy greens; stalks removed|
|⅓ cup||Chopped cilantro|
Bring a large pot of water to a boil. Add the noodles and cook until tender; 8 to 10 minutes. Drain and set aside.
Meanwhile, place the ⅓ cup water, ginger and garlic in a large soup pot.
Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once.
NOTES : To save time, shred the bok choy in a food processor. If you can't find shiitake mushrooms, use cremini or oyster mushrooms.
Recipe by: The McDougall Quick & Easy Cookbook Converted by MM_Buster v2.0l.
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