| 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
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