This hot meal has a spicy, ginger-infused broth that makes a satisfying and tasty dish that you are sure to love!
- Yield: 6 Servings
- Total Time: 30 Minutes
- 8-ounces lo-Mien noodles, fresh
- ½ cup cilantro, chopped
- 4 cups Bok choy greens, sliced thinly
- 14-ounces tofu, firm
- 2 teaspoon canola oil
- 2 tablespoon ginger, fresh, grated
- 6 garlic cloves, minced
- 4-ounces Shiitake mushrooms, stemmed, sliced
- 1 tablespoon brown sugar
- 4 cups vegetable broth
- ¼ cup soy sauce, low-sodium
- Dipping sauces of your choice
How to Make It
- Drain your tofu and rinse. Cut tofu into cubes about 1-inch in size.
- Take a pan and add oil to it and heat it over medium high heat. Add ginger and garlic. Stir while cooking until they are fragrant. Add the mushrooms, and cook until soft.
- Stir in the soy sauce, sugar, and broth. Add the Bok choy and cover pan. Simmer until the Bok choy wilts. Raise the heat to medium-high. Add the noodles and cover pan. Cook until noodles become tender. Remove the pan from heat source and gently stir in the cilantro.
- Pour the boiling broth into hot pot on the serving table with a burner under it. Allow your diners to use chopsticks to cook their tofu chunks in the hot broth.