Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Uncooked udon noodles |
⅓ cup | Water |
1 tablespoon | Grated fresh ginger |
2 teaspoons | Minced fresh garlic |
1 bunch | Green onions; cut into 1/2\" |
\N \N | ; pieces |
4 ounces | Fresh shiitake mushrooms; stemmed & sliced |
4 cups | Vegetable broth |
¼ cup | Soy sauce |
½ teaspoon | Sambal oelek; (ground fresh chili |
\N \N | ; paste) |
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.