You will need:
5 1/4 cups vegetable broth (I made mine from scratch, but still)
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon crushed red pepper, or to taste
3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots
4 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish
How to make:
1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium to high heat. Add mushrooms and crushed red pepper. Stir it until it's very slightly tender, which should be about 5 minutes or so. Then add the bok choy stems and stir for about another 3 minutes..
3. Add the mushroom mixture to the broth. Add noodles, turn the heat to medium-low and let it simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
This should make 5 servings.
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