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Tofu, Mushroom & Bok Choy Soba Noodle Bowls

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  1. Bring a medium saucepan of water to a boil.

  2. Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.

  3. Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.

  4. Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.

Tips

Slightly less sweet than the average vegetable broth, no-chicken broth has a more savory flavor thanks to the addition of spices meant to mimic chicken broth. Opt for the low-sodium version to save 380 mg per serving.

People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.

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