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Photo: Greg DuPree
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
3tablespoonscanola oil, divided
2teaspoonstoasted sesame oil
1teaspoongrated fresh ginger
2clovesgarlic, grated
4scallions, sliced, greens and whites separated, divided
1serrano pepper, thinly sliced
4cupslow-sodium no-chicken broth (see Tip)
2tablespoonsreduced-sodium tamari or soy sauce (see Tip)
5ouncessliced shiitake mushroom caps
¼teaspoonsalt
8ouncesbuckwheat soba or udon noodles
1(14 ounce) packageextra-firm tofu, drained and cut into bite-size cubes
Fresh cilantro for garnish
DirectionsBring a medium saucepan of water to a boil.Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.TipsSlightly less sweet than the average vegetable broth, no-chicken broth has a more savory flavor thanks to the addition of spices meant to mimic chicken broth. Opt for the low-sodium version to save 380 mg per serving.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, November 2021
Directions
Bring a medium saucepan of water to a boil.Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.TipsSlightly less sweet than the average vegetable broth, no-chicken broth has a more savory flavor thanks to the addition of spices meant to mimic chicken broth. Opt for the low-sodium version to save 380 mg per serving.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Bring a medium saucepan of water to a boil.
Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.
Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.
Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.
Tips
Slightly less sweet than the average vegetable broth, no-chicken broth has a more savory flavor thanks to the addition of spices meant to mimic chicken broth. Opt for the low-sodium version to save 380 mg per serving.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)459Calories19gFat54gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
