Nutrition Information (per serving)
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
- 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.
- 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.
- Add diced tofu to the pan. Pour in broth and squeeze in juice from the 2 limes. Bring to a boil.
- 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.