Thick and chewy udon noodles make a good alternative.
Heat 1 tablespoon canola oil in a large saucepan over medium heat.
Add broth and tamari (or soy sauce) and bring to a boil.
Photo: Greg DuPree
Cover and simmer while you prepare vegetables and noodles.
Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat.
Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes.
Cook noodles in the boiling water according to package directions.
Drain and divide among 4 serving bowls.
Top with the vegetables and tofu and ladle on the hot broth.
Top with scallion greens and garnish with cilantro, if desired.
Opt for the low-sodium version to save 380 mg per serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
