Shiitake mushrooms, tofu, bok choy and carrots are cooked together with ginger, sesame oil, oyster sauce and broth. Tons of fresh and delicious flavor. Yum!
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minIngredients
Directions
Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes.
Transfer to a colander and run under cold water to cool slightly. Drain well.
In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.
Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.
Add the bok choy and mushrooms, sprinkle with the remaining 2½ teaspoons sesame oil and ¾ teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.
Add the chicken broth mixture, tofu, and carrots and bring to a boil.
Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.
Divide the noodles evenly among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and cilantro leaves.
Serve warm.
Comments
In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?
In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?
In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?
In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?
Also when is the garlic included in the recipe