Noodle and Tofu Soup with Baby Bok Choy

Noodle and Tofu Soup with Baby Bok Choy

7 ounces fresh Chinese wheat noodles (or use fresh yaki soba from the refrigerator case of your produce department)
6 cups vegetable or chicken broth
2 Tablespoons soy sauce, divided (low sodium)
6 1/4-inch-thick slices fresh ginger
4 cloves garlic, crushed and peeled
2 teaspoons canola oil
8 ounces fresh shiitake mushrooms, stemmed and sliced (or 1 can straw mushrooms)
2 teaspoons chile-garlic paste
1/2 teaspoon red pepper flakes
1 pound baby bok choy, broken into stalks and cleaned
1 pound firm or extra-firm tofu, drained in slabs then cut into 1/2-inch cubes
2 large carrots, cut into ribbons with a vegetable peeler
1-2 Tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 cup scallions, sliced thin

Cook the noodles according to package directions, drain under cold water, and set aside.Meanwhile, combine broth, 1 Tablespoon soy sauce, ginger, and garlic in a Dutch oven; bring to a boil and immediately reduce heat and simmer, partially covered, for 20 minutes. Discard the ginger and garlic.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, chile-garlic paste, and red pepper flakes. Cook, stirring often, until the mushrooms are tender, 3-5 minutes.Add the mushroom mixture, baby bok choy, tofu, noodles, and carrots to the broth and cook over low heat until the bok choy is softened and the tofu and noodles are warmed – about 4 minutes.Add vinegar to taste, remaining Tablespoon of soy sauce, and the sesame oil. Serve garnished with the scallions.

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