Ingredients

• 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
• 4 1/4-inch-t 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 p 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

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.