Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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

1 1/2 cups
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.

2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat