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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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; protein 12.3g; carbohydrates 30.9g; dietary fiber 3.9g; sugars 4.6g; fat 5.4g; saturated fat 0.8g; cholesterol 27.6mg; vitamin a iu 2193.1IU; vitamin c 22.5mg; folate 154.3mcg; calcium 197.7mg; iron 3.1mg; magnesium 60.2mg; potassium 389.1mg; sodium 853.8mg; thiamin 0.3mg; added sugar 2g.

Reviews (5)

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11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
i just made this last night.... followed recipe and it was AWESOME!!!!! at the end i added more soy sauce though for my taste buds. thanks for recipe!!!;-) Read More
Rating: 5 stars
Loved it We used udon noodles Swansons Thai Ginger broth and less to no ginger based on personal preference Pros: Easy delicious versatile Cons: None Read More
Rating: 5 stars
I have made this on average once a month for the past ten years. It's a huge hit for kids and adults alike. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Great dish and very quick to make. Works well with shrimp if you're not a tofu fan. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Awesome flavors I used soba noodles. Tasted like ramen but way better for you Pros: Easy to make Read More
Rating: 5 stars
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 Read More