| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mongolian | Veg08 | 4 | servings |
INGREDIENTS
| 10 | oz | Uncooked udon noodles |
| 1/3 | c | Water |
| 1 | tb | Grated fresh ginger |
| 2 | ts | Minced fresh garlic |
| 1 | bn | Green onions; cut into 1/2" |
| ; pieces | ||
| 4 | oz | Fresh shiitake mushrooms; stemmed & sliced |
| 4 | c | Vegetable broth |
| 1/4 | c | Soy sauce |
| 1/2 | ts | Sambal oelek; (ground fresh chili |
| ; paste) | ||
| 10 1/2 | oz | Extra firm lite silken tofu; cut into cubes |
| 4 | c | Sliced bok choy greens; stalks removed |
| 1/3 | c | Chopped cilantro |
INSTRUCTIONS
Bring a large pot of water to a boil. Add the noodles and cook until tender; 8 to 10 minutes. Drain and set aside. Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot. Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once. NOTES : To save time, shred the bok choy in a food processor. If you can't find shiitake mushrooms, use cremini or oyster mushrooms. Recipe by: The McDougall Quick & Easy Cookbook Converted by MM_Buster v2.0l.
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