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
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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 (12.3 oz.) 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 and keep broth warm.
Heat 2 tsp. sesame oil in a large nonstick skillet over medium-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