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. Source: EatingWell Magazine, September/October 1996

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Ingredients

Directions

  • Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.

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  • 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.

Tips

Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Nutrition Facts

214 calories; 5.4 g total fat; 0.8 g saturated fat; 28 mg cholesterol; 854 mg sodium. 389 mg potassium; 30.9 g carbohydrates; 3.9 g fiber; 5 g sugar; 12.3 g protein; 2193 IU vitamin a iu; 23 mg vitamin c; 154 mcg folate; 198 mg calcium; 3 mg iron; 60 mg magnesium; 2 g added sugar;

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