Don't you just love the soup-style noodles they serve at Pan-Asian restaurants? They have a small amount of noodles but the broth and vegetables sort of fill you up. I was looking for some soupy comfort food today inspite of the hot day. This is my adaptation of a Cooking Light recipe:
Soupy Noodles with Tofu and Bok Choy
1 (6-ounce) package rice noodles, cooked as directed
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon Thai chili sauce
4 cups sliced bok choy
2-3 hot green chilies, sliced
1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1 inch piece ginger, peeled and minced
2-3 dried shitake mushrooms, reconstituted and sliced
1/2 cup thinly sliced green onions
1/2 cup mung bean sprouts
3 tablespoons chopped fresh cilantro
1 T toasted sesame seeds
1/2 cup to 1 cup vegetable or chicken stock
Combine soy sauce, vinegar, sugar, oil, and chili sauce.
Heat a large nonstick skillet coated with cooking spray or add a tsp of oil. Add garlic, ginger and green chilies and saute until garlic colors slightly. Add bok choy; sauté until wilted. Add chopped shitake mushrooms and saute until combined. Add soy sauce mixture and noodles and mix. Now add the broth and the amount depends on how soupy you want. Add the sliced tofu now. Heat until the broth gets heated through. Sprinkle with green onions, sprouts and cilantro. Before serving, sprinkle the sesame seeds on top.
This recipe would surely be comforting in winter but it is also light and refreshing, making it ideal for a quick summer supper.