Soupy Noodles with Silken Tofu and Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup combines Chinese-style noodles, silken tofu, and boy choy. There are only 254 calories per serving, making it the perfect light dinner option! Ingredients:
stir-fry broth |
1 tablespoon dark sesame oil, divided |
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes |
6 cups chopped bok choy (about 1 bunch) |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, chopped |
2 1/2 cups hot cooked chinese-style noodles (about 4 ounces uncooked pasta) |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon salt |
1/2 cup chopped fresh cilantro |
1/4 teaspoon chili oil (optional) |
Directions:
1. Bring Stir-Fry Broth to a simmer in a large saucepan (do not boil). Remove mushrooms with a slotted spoon; set aside. Keep broth warm.
2. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned. Remove from pan. Heat 1 teaspoon sesame oil in pan. Add bok choy, ginger, and garlic; stir-fry 1 minute. Add 1/2 cup broth and mushrooms; cook 1 minute. Stir in noodles, soy sauce, and salt. Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth. Sprinkle with cilantro. Drizzle with chili oil, if desired.
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