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!

Deborah Madison
Recipe by Cooking Light May 1999


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

254 calories; calories from fat 28%; fat 8g; saturated fat 1.2g; mono fat 2.3g; poly fat 3.9g; protein 13.1g; carbohydrates 36.7g; fiber 4.2g; cholesterol 0mg; iron 7.8mg; sodium 737mg; calcium 218mg.