Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.
Yields: Makes 5 main-dish servings, about 1 1/2 cups each
Total Time: 45 min
Prep Time: 30 min
5 1/4 cup(s) vegetable broth
4 slice(s) (1/4-inch thick) fresh ginger, peeled
2 clove(s) garlic, crushed and peeled
2 teaspoon(s) canola oil
1 3/4 cup(s) (4 ounces) shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon(s) crushed red pepper, or to taste
1 small (3/4 pound) bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounce(s) Chinese wheat noodles or rice sticks (see Tips & Techniques)
1 package(s) (14-ounce) firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup(s) (2 large) grated carrots
4 teaspoon(s) rice vinegar
2 teaspoon(s) reduced-sodium soy sauce
1 teaspoon(s) toasted sesame oil
1/4 cup(s) chopped scallions, for garnish
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.
Carb Servings: 1 starch, 2 1/2 vegetable, 1 lean protein, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: 130% dv vitamin a, 29 mg vitamin c (50% dv), 179 mg calcium (20% dv), 20% dv fiber.
Tips & Techniques
Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
Total Fat 9g
Saturated Fat 1g
Total Carbohydrate 28g
Dietary Fiber 5g