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Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:5Yield:5 main-dish servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:5Yield:5 main-dish servings, about 1 1/2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:5
Servings:
5
Yield:5 main-dish servings, about 1 1/2 cups each
Yield:
5 main-dish servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5 1/4 cups vegetable broth, or reduced-sodium chicken broth4 1/4-inch-thick slices fresh ginger, peeled2clovesgarlic, crushed and peeled2teaspoonscanola oil1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)¼teaspooncrushed red pepper, or to taste1small bok choy, cut into 1/2-inch pieces, stems and greens separated3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes1 cup grated carrots, (2 large)4-6 teaspoons rice vinegar2teaspoonsreduced-sodium soy sauce1teaspoontoasted sesame oil1/4 cup chopped scallions, for garnish
Cook Mode(Keep screen awake)
Ingredients
5 1/4 cups vegetable broth, or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2clovesgarlic, crushed and peeled
2teaspoonscanola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
¼teaspooncrushed red pepper, or to taste
1small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots, (2 large)
4-6 teaspoons rice vinegar
2teaspoonsreduced-sodium soy sauce
1teaspoontoasted sesame oil
1/4 cup chopped scallions, for garnish
DirectionsCombine 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.TipsIngredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.Originally appeared: EatingWell Magazine, Winter 2004
Directions
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.TipsIngredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
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.
Tips
Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
Originally appeared: EatingWell Magazine, Winter 2004
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Nutrition Facts(per serving)195Calories7gFat26gCarbs11gProtein
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.
