This Can't Be Tofu! - Somen in Broth with Tofu and Bok Choy

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Somen in Broth with Tofu and Bok Choy

 

Recipe By :This Can't Be TOFU! - Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 to 5 cups Vegetable Stock for Asian Dishes

4 ounces thin somen (Japanese noodles) or linguine

1 bunch bok choy

1 tablespoon peanut oil

1 tablespoon finely chopped ginger

1 teaspoon finely chopped garlic

1/2 cup chopped cilantro leaves

soy sauce, to taste

1 carton soft tofu -- drained and diced into small cubes

OR

1 box firm silken tofu -- drained and diced into small cubes

4 to 6 fresh shiitake (or other) mushrooms -- stems discarded,

caps thinly sliced

1/2 teaspoon red chili oil, or more to taste

8 cilantro sprigs, for garnish

 

First make the vegetable stock. Reserve the dried mushrooms from the stock,

discard the stems, and thinly slice the caps. Strain the stock and return to

the burner. Keep warm on low heat.

 

While the stock is cooking, bring several quarts of water to a boil, add the

somen and cook until tender-firm, usually just 3 to 4 minutes, as they are very

thin. Drain, rinse under cold water, and set aside. Slice the whites and

greens of the bok choy diagonally about 1/2 inch thick, then wash.

 

When you're ready to eat, heat a wok or large skillet and add the oil. When

it's hot, add the ginger, garlic, cilantro, and bok choy, and stir-fry for 1

minute. Add 1/2 cup of the stock. Cook until the bok choy has begun to

brighten in color, another minute. Add the somen, 1 tablespoon soy sauce, and

heat through.

 

Add the tofu and all the mushrooms to the remaining stock.

 

When the noodles are hot and the bok choy is cooked, divide among 4 bowls.

Divide the tofu as well, then spoon over the broth. Add a few drops of chili

oil to each bowl then garnish with the cilantro sprigs. Serve with extra soy

sauce and chili oil on the side.

 

The tofu simmers in the broth, the bok choy and noodles are stir-fried, then all

are brought together to make this invigorating soup. This dish can be a main

course for two, or part of a meal for four. The dried mushrooms flavor the

stock, then are slivered and used in the soup.

 

 

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Per serving: 45 Calories (kcal); 4g Total Fat; (77% calories from fat); 2g

Protein; 1g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0