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
Ginger and garlic flavor this brothy Asian noodle bowl full of tofu and bok choy. Serve Bok Choy and Tofu Noodle Bowl as a complete "one-bowl" meal.
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- 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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