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Soupy Noodles with Silken Tofu and Bok Choy

Yield 8 servings (serving size: 1 cup)
This soup combines Chinese-style noodles, silken tofu, and boy choy. There are only 254 calories per serving, making it the perfect light dinner option!

Ingredients

  • Stir-Fry Broth
  • 1 tablespoon dark sesame oil, divided
  • 1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes
  • 6 cups chopped bok choy (about 1 bunch)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, chopped
  • 2 1/2 cups hot cooked Chinese-style noodles (about 4 ounces uncooked pasta)
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon chili oil (optional)

Nutrition Information

  • calories 254
  • caloriesfromfat 28 %
  • fat 8 g
  • satfat 1.2 g
  • monofat 2.3 g
  • polyfat 3.9 g
  • protein 13.1 g
  • carbohydrate 36.7 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 7.8 mg
  • sodium 737 mg
  • calcium 218 mg

How to Make It

  1. Bring Stir-Fry Broth to a simmer in a large saucepan (do not boil). Remove mushrooms with a slotted spoon; set aside. Keep broth warm.

  2. Heat 2 teaspoons 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 teaspoon sesame 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 sauce, and salt. Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth. Sprinkle with cilantro. Drizzle with chili oil, if desired.