The EatingWell Diabetes Cookbook (2005)
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
6 servings, 1 1/2 cups each
Active Time: 20 minutes |
Total Time: 30 minutes
4 cups vegetable broth, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
1/2 cup chopped fresh cilantro
Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.
Per serving :
7 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
40 g Carbohydrates;
13 g Protein;
7 g Fiber;
636 mg Sodium;
191 mg Potassium