- 1 head bok choy
- 14 ounce Tofu, firm
- 1 medium carrot
- 5 1/4 cup vegetable broth
- 1 slices (1″ dia) ginger root, fresh
- 2 clove garlic
- 1 tablespoon olive oil
- 1 3/4 cup chopped mushrooms, portabella
- 1/4 teaspoon cayenne or red pepper
- 1 cup Noodles, chinese, cellophane or long rice (mung beans), dehydrated
- 1 1/2 teaspoon vinegar, rice
- 2 teaspoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 stalk green onion
- 2 cup pineapple
- Cut bok choy into 1/2 inch pieces, stems and greens separated. Drain and pat dry tofu, and cut into 1/2 inch cubes. Grate carrot.
- Cut a 1 inch piece of ginger and then slice it into 4-5 thinner slices; add to Dutch oven with crushed garlic and broth. Bring to a low boil. Simmer partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. (This will add a lot of flavor but cut back on the stronger flavors of the garlic and ginger).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems. Cook, stirring often until tender, 3 to 4 minutes.
- Add the mushroom mixture to the broth. Add Chinese wheat noodles (or rice sticks), reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar, soy sauce and sesame oil. Serve garnished with thinly sliced green onions and pineapple on the side.
Calories: 308kcal | Carbohydrates: 44g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Sodium: 898mg | Fiber: 5g | Sugar: 11g