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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
