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Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.
5 1/4 cups vegetable broth or reduced-sodium chicken broth 4 1/4-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) 1/4 teaspoon crushed red pepper, or to taste 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated 3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note) 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes 1 cup grated carrots (2 large) 4-6 teaspoons rice vinegar 2 teaspoons reduced-sodium soy sauce 1 teaspoon toasted sesame oil 1/4 cup chopped scallions for garnish Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 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 noodles, 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 to taste, soy sauce and sesame oil. Serve garnished with scallions. Ingredient note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
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