|2 servings||calories per servings 540||protein serving 24 g||carbs per serving 57 g||total fat per serving 23 g|
This colorful bowl is filled with a bold Asian-inspired broth and topped with sesame seeds, superfood veggies, and hearty bites of tofu for a summertime soup that’s easy to prepare, tasty and comforting. You can use your favorite pair of chopsticks or a fork to enjoy this soup, and you’ll definitely want a spoon to scoop up every last drop.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||8 g|
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Cut tofu into 1/2-inch dice.
• Cut bok choy into bite-size pieces, keeping white and green parts separate.
• Trim and thinly slice radishes. Cut into matchstick.
• Chop green onion, keeping white and green parts separate.
• Slice ginger (no need to peel).
• Shred carrot on a grater.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 6 minutes.
• Drain noodles. Return to pot.
• Place a small saucepan over medium-high heat. Add ginger, bouillon and 2 cups water.
• When liquid boils, reduce heat. Simmer 5 minutes.
While broth cooks:
• Place a sauté pan over medium heat. Add 1 tablespoon sesame oil. When oil is hot, add tofu and bok choy stems. Cook without disturbing until tofu begins to brown on bottom, 1-2 minutes.
• Add onion white and 1 packet tamari. Cook, stirring, until bok choy is tender, 2-3 minutes.
Add carrot, bok choy leaves and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until leaves are wilted, 1-2 minutes.
• Divide noodles, tofu and vegetables between 2 bowls.
• Discard ginger slices from broth.
• Pour broth over each bowl. Top with radish, onion greens and sesame seeds.
• Taste and adjust seasoning as desired with sesame oil and tamari. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...