Procedures:
Bring a large pot of water to a boil. Add the noodles and cook until
tender; 8 to 10 minutes. Drain and set aside.
Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3
minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a
boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat
and add the cooked noodles and cilantro. Stir to mix. Serve at once.
NOTES : To save time, shred the bok choy in a food processor. If you can't
find shiitake mushrooms, use cremini or oyster mushrooms.
Recipe by: The McDougall Quick & Easy Cookbook
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