Hot Vegetables and Noodles Recipes

Serves 4

Ingredients Prepared:

  5 1/4 cups  vegetable broth
  4 1/4-inch-thick slices  fresh ginger, peeled
  2 cloves  garlic, crushed and peeled
  2 tsp  canola oil
  4 oz  shiitake mushrooms, stemmed, wiped clean and sliced
  1/4 tsp  crushed red pepper, or to taste
  1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
  3 1/2 oz  Chinese wheat noodles
  1 14 oz package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
  1 cup  grated carrots
  4-6 teaspoons  rice vinegar
  2 tsp  reduced-sodium soy sauce
  1 tsp  toasted sesame oil
  1/4 cup  chopped scallions, for garnish

How to Cook:

Boil Broth

Mix broth, ginger and garlic in a pan, bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

Saute Vegetables

Meanwhile, In a skillet over medium-high heat, heat oil and add mushrooms, crushed red pepper then cook, stirring often, until tender. Add bok choy stems, cook, stirring often, until tender, about 4 minutes.

Mix Vegetables and Noodles

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. Top with scallions when serving.