Ingredients:
5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
4 slices fresh ginger, peeled ( 1/4-inch thick)
2 garlic cloves, crushed and peeled
2 teaspoons canola oil
1 3/4 cups fresh shiitake mushrooms, stemmed and sliced ( 4-ounces)
1/4 teaspoon crushed red pepper flakes ( to taste)
3 1/2 ounces Chinese wheat noodles (see note) or 3 1/2 ounces rice noodles ( see note)
1 (14 ounce) packages firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 cup grated carrots ( 2 large)
4 -6 teaspoons rice vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions
Directions:
Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
Servings: 4-5
Time preparation: 15 min.
Time total: 45 min.