Soupy Noodles with Silken Tofu and Bok Choy

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

Exported from MasterCook *

Soupy Noodles with Silken Tofu and Bok Choy

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

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 in a large saucepan. Bring broth to a boil; reduce heat, and simmer until reduced to 5 cups (about 30 minutes). 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 minutes or until lightly browned. Remove from pan.

Heat 1 tsp. oil in pan. Add bok choy, ginger, and garlic; stir-fry 1 minute. Add 1/2 cup broth and mushrooms; cook 1 minute. 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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