Tofu Noodle Bowl

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

14 g
540 mg
28 g
8 g
5 g
0 mg

2 tsp canola oil
1 cup bok choy, julienne
½ cup shiitake mushrooms, julienne
2 tsp minced fresh lemon grass
12 oz hard tofu, diced

4 cups Vegetable Broth
1⅓ qt water
1 8-in piece kombu, about ¼ ounce
2 Tbsp shiitake mushrooms
2 Tbsp sliced fresh ginger
3 Tbsp low-sodium tamari sauce
1 Tbsp rice vinegar
1 Tbsp mirin rice wine

2 limes cut in half
4 cups cooked rice noodles (8-oz package dry)
2 Tbsp red onions, thinly sliced
4 radishes, thinly sliced
4 Tbsp chopped fresh cilantro
8 Tbsp chopped fresh scallions

  1. In a large sauté pan over medium heat, briefly sauté the bok choy, mushrooms and lemon grass in canola oil until bok choy is tender.
  2. In a large saucepan, bring water, seaweed, mushrooms and ginger to a boil. Reduce to a simmer and continue simmering for 15 minutes. Stir in the remaining ingredients, then strain the broth.
  3. Add diced tofu to the pan. Pour in broth and squeeze in juice from the 2 limes. Bring to a boil.
  4. Place 1 cup rice noodles into each of 4 bowls. Evenly divide tofu broth mixture over the top of each cup of noodles. Garnish each bowl with ½ tablespoon red onion, 1 sliced radish, 1 tablespoon cilantro and 2 tablespoons scallions.