Tofu W Soupy Noodles and Bok Choy

Posted by: Terrytx 05-22-99 8:12 AM

Exported from MasterCook *

Soupy Noodles w/ Silken Tofu and Bok Choy

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Oriental Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stir-Fry Broth

6 cups water
1 cup sliced onion
1 cup chopped green onions
1 cup sliced cilantro stems (about 1 bunch)
1/2 cup thinly sliced carrots
2 tablespoons low-sodium soy sauce
12 dried shiitake mushrooms
3 (1/2") slices peeled fresh ginger
2 cloves garlic -- unpeeled

Remaining ingredients:
1 tablespoon dark sesame oil -- divided
1 (12.3oz) pkg firm tofu, drained and cut in 1/2" cubes
6 cups chopped bok choy -- (about 1 bunch)
1 tablespoon minced peeled fresh ginger
2 cloves garlic -- chopped
2 1/2 cups hot cooked Chinese noodles (about 4 oz. uncooked)
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 teaspoon chili oil -- optional

For Stir-Fry Broth:
Combine all ingredients for broth in a large saucepan.

Bring broth to a boil; reduce heat, and simmer until reduced to 5 cups (about 30 min.).

Strain broth through a sieve into a large bowl.

Reserve 4 cups broth; set mushrooms aside, discarding remaining solids.

Thinly slice mushrooms; return to broth.

Bring Stir-Fry broth to a simmer in a large saucepan (do not boil).

Remove mushrooms with a slotted spoon; set aside. Keep broth warm.

Heat 2 tsp. sesame oil in a large nonstick skillet over med-high heat.

Add tofu; stir-fry 5 min or until lightly browned. Remove from pan.

Heat 1 tsp oil in pan. Add bok choy, ginger, and garlic; stir-fry 1 min.

Add 1.2 cup broth and mushrooms; cook 1 min. Stir in noodles, soy, and salt.

Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth.

Sprinkle with cilantro. Drizzle with chili oil, if desired. Serving size: 1 cup

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