I like this recipe, but after making it three times, I have improved it. I now add fresh sliced Shitake mushrooms and instead of a soy sauce enhanced broth I add white miso to the broth. These improvements make a heartier soup with more umami flavors. And like the other reviewers, I add 2x the ginger and garlic. I also increase the broth to 2 cups & salt the tofu whilst it browns.
Bok Choy and Tofu Noodle Bowl
Photo: Annabelle Breakey; Styling: Kevin Crafts
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Amount per serving
- Calories: 346
- Calories from fat: 40%
- Protein: 16g
- Fat: 16g
- Saturated fat: 1.8g
- Carbohydrate: 35g
- Fiber: 3.6g
- Sodium: 703mg
- Cholesterol: 0.0mg
- 1 pkg. (7 oz.) fresh udon or other Asian noodles
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 cup vegetable broth
- 1 pkg. (14 oz.) firm tofu
- 2 tablespoons vegetable oil, divided
- 1 tablespoon each minced fresh ginger and garlic
- 4 baby bok choy (about 1 lb.), leaves separated
- 4 green onions, trimmed and sliced
- 1. Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
- 2. Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and blot dry. Heat 1 tbsp. vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
- 3. Add remaining 1 tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.
- Note: Nutritional analysis is per serving.
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