Asian Tofu Noodle Soup

• Produce

  • 5 heads Baby bok choy
  • 1 Bean sprouts
  • 10 Button mushrooms
  • 1 Cilantro and basil, Fresh
  • 1 2 inch piece Ginger
  • 1 Green chilies, fresh
  • 1 bunch Green onions
  • 1 Green onions
  • 1 Lime, wedges

• Refrigerated

  • 454 g Tofu, extra firm

• Condiments

  • 2 tbsp Fish sauce, Asian

• Pasta & Grains

  • 8 oz Rice noodles, dried

• Baking & Spices

  • 1 tsp Chinese five spice powder
  • 6 Cloves
  • 1 tbsp Sugar

• Liquids

  • 10 cups Combination of low-sodium vegetable stock and water

• Other

  • 1 clove Of garlic (slightly smashed or bruised
  • - Soy sauce or hoisin

Found on infinebalance.com

Ingredients

• 10 cups combination of low-sodium vegetable stock and water
• 1 bunch green onions (used to flavour both, more needed below for toppings)
• 2 inch piece of ginger, peeled and sliced thick (you will have to fish it out later)
• 2 Tablespoons Asian Fish Sauce
• 1 Tablespoon sugar
• 1 teaspoon Chinese five spice powder
• 1 clove of garlic (slightly smashed or bruised)
• six cloves
• 454g of extra firm tofu, cut into 1 inch cubes
• 10-12 button mushrooms thinly sliced
• 5-6 heads of baby bok choy, sliced
• 8oz dried rice noodles (about half 454g package)
• Toppings and garnish:
• - Fresh chopped cilantro and basil
• - bean sprouts
• - Soy sauce or hoisin
• - Green onions thinly sliced
• - fresh green chilies, thinly sliced
• - lime wedges

Directions

• In a large dutch oven add stock and water, the green onions, ginger, fish sauce, chinese five spice powder, a clove of garlic and cloves. Bring to a boil. Add the tofu and mushrooms. Bring to a boil again, then reduce to a simmer and simmer for 15-20 minutes. The longer it simmers the more concentrated the flavour.
• Meanwhile prepare garnishes - chop cilantro and basil, sliced green onions, chilies and fresh lime.
• Fill kettle and turn on to boil water. Place noodles in a large heat proof bowl. Once water is boiled, pour over noodles and let sit for a few minutes.
• Remove the green onions, ginger and garlic clove from the stock pot. I leave the cloves, the will fall to the bottom of the pot. Avoid digging deep when you serve it up.
• Season broth with salt and pepper and add the bok choy. Bring to boil again and cook for 2 minutes. Drain the noodles and add them to the soup, cook until tender - 2 minutes.
• To serve, ladle tofu mushrooms, noodles and bok choy into serving bowls and cover with both. Serve with prepared garnishes.