A healthy weeknight meal! Tofu, noodles, and greens in a flavor-full broth. This can be made in less than 30 minutes.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Soups and Stews
Cuisine: Gluten-free
Servings: 4
Calories: 321kcal
Ingredients
10cupscombination of low-sodium vegetable stock and water
1bunch green onionsused to flavour both, more needed below for toppings
2inchpiece of gingerpeeled and sliced thick (you will have to fish it out later)
2TablespoonsAsian Fish Sauce
1Tablespoonsugar
1teaspoonChinese five spice powder
1cloveof garlicslightly smashed or bruised
six cloves
454gof extra firm tofucut into 1 inch cubes
10-12large button mushrooms thinly sliced
5-6heads of baby bok choysliced
8ozdried rice noodles
Toppings and garnish:
- Fresh chopped cilantro and basil
- bean sprouts
- Soy sauce or hoisin
- Green onions thinly sliced
- fresh green chiliesthinly sliced
- lime wedges
Instructions
In a large dutch oven add stock and water, the green onions, ginger, fish sauce, chinese five spice powder, a clove of garlic and cloves. Bring to a boil. Add the tofu and mushrooms. Bring to a boil again, then reduce to a simmer and simmer for 15-20 minutes. The longer it simmers the more concentrated the flavour.
Meanwhile prepare garnishes - chop cilantro and basil, sliced green onions, chilies and fresh lime.
Fill kettle and turn on to boil water. Place noodles in a large heat proof bowl. Once water is boiled, pour over noodles and let sit for a few minutes.
Remove the green onions, ginger and garlic clove from the stock pot. I leave the cloves, the will fall to the bottom of the pot. Avoid digging deep when you serve it up.
Season broth with salt and pepper and add the bok choy. Bring to boil again and cook for 2 minutes. Drain the noodles and add them to the soup, cook until tender - 2 minutes.
To serve, ladle tofu mushrooms, noodles and bok choy into serving bowls and cover with both. Serve with prepared garnishes.