This is my new favorite recipe. I cut the amount of soy sauce down to 2 Tbsp. I found it waaaay too salty with a 1/4 cup. Our grocery store has been out of shitakes for awhile so the last couple times I made this soup I substituted cremini mushroom and it worked out beautifully. Pros: spicy noodles
Hubby: This is my favorite new soup We tripled the recipe. We added additional mushrooms a few carrots half a cabbage and a splash of fish sauce. The fish sauce was a nice addition. My husband loved the soup tofu and all. This soup would be great with shrimp steak or chicken. This is a keeper. Pros: Sweet Heat
Flavorful Brothy! Used Chinese egg noodles they kinds look like spaghetti noodles but texture of like Campbell's chicken noodles.Added Siracha instead of sweet chili sauce. Lots of bok and mushrooms. It was full of flavor and soothing on this cold day.filling as well. Pros: Fast
Spicy Healthy Deliciousness Used cellophane noodles and put in all sorts of veggies (zucchini squash carrots cabbage). If you go this route put them in first to cook for 10 minutes before you add the bok choy and tofu. Makes the broth even more delicious if that's possible.
Great dish! I found the noodles in the refrigerated section of an Asian grocery store. They didn't have 'lo mein' on the packaging instead they were just labeled Chinese-style noodles. The noodles soak up most of the liquid so it wasn't really like a soup but that made it easier to eat with chop sticks. When I make this again I want to add more vegetables and I might leave out the tofu. Normally I love tofu but it didn't really add much to this dish.