PASTA/Soupy Noodles with Silken Tofu

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* Exported from MasterCook *

 

Soupy Noodles With Silken Tofu And Bok Choy

 

Recipe By : Cooking Light, April 1999

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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)

*Stir-Fry Broth*

6 cups water

1 cup sliced onion

1 cup chopped green onions

1 cup sliced cilantro stems -- (about 1 bunch)

1/2 cup thinly sliced carrot

2 tablespoons low-sodium soy sauce

12 dried shiitake mushrooms

3 1/2 " slices peeled fresh ginger -- (1/2-inch)

2 garlic cloves -- unpeeled

 

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 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. Yield: 8 (serving size: 1 cup).

 

Calories 254 (28% from fat); FAT 8g (sat 1.2g, mono 2.3g, poly 3.9g)

PROTEIN 13.lg; CARB 36.7g; FIBER 4.2g; ;IRON 7.8mg; SODIUM 737mg; CALC 218mg

 

Stir-Fry Broth: 1. Combine all ingredients in a large saucepan. Bring

broth to a boil; reduce heat and simmer until reduced to 5 cups ( about 30

minutes). Strain broth through a sieve into a large bowl. Reserve 4 cups

broth; set mushrooms aside, discarding remaining solids. Thinly slice

mushrooms; return to broth. Yield: 4 servings (serving size: 1 cup).

 

CALORIES 36 (3% from fat); FAT 0.1g (sat Og, mono 0g, poly Og); PROTEIN

l.4g; CARB 8.8g; FIBER l.2g; CHOL 0mg; IRON O.3mg; SODIUM 243mg; CALC 2mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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