- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 2 pkg
- Compliments Shiitake Mushrooms
- 113 g each
- 1 pkg
- extra firm tofu
- 350 g
- 6
- baby bok choy
- 4
- radishes
- 2
- green onions, divided
- 3 tbsp
- sesame oil, divided
- 45 mL
- 6
- garlic cloves, thinly sliced
- 1 tbsp
- finely grated fresh ginger
- 15 mL
- 2 pkg
- Compliments Organic Vegetable Broth
- 900 mL each
- 3 pkg
- Compliments Vegetable Flavoured Instant Noodles
- 85 g each
- 3 tbsp
- Compliments Soya Sauce Reduced Sodium
- 45 mL
- 1/8 tsp
- black pepper
- 0.5 mL
- 1/4 cup
- chili crisp*
- 60 mL
Method
Step 1
Bring a large pot of water to boil over high heat for cooking instant noodles later. Meanwhile, remove and discard stems (or reserve for another use) from the shiitake mushrooms; thickly slice caps. Cut the tofu slab into 12 slices; pat dry with paper towel. Cut each baby bok choy in half lengthwise (from leaves down through stem). Slice the radishes into very thin rounds. Thinly slice the green onions, separating white parts from the green. Set aside.
Step 2
In a large high-sided skillet (make sure it is big enough to hold the broth and veggies later), heat 1 tbsp (15 mL) of the sesame oil over medium-high heat. Add the bok choy halves, cut-side down, cooking undisturbed for approx. 3 min. until lightly charred, turn over and cook other side for another 3 min.; transfer to plate. Heat another 1 tbsp (15 mL) of sesame oil in the same skillet, add the tofu slices and lightly brown both sides, 3 to 4 min. per side. Transfer to plate.
Step 3
Make the broth in the same skillet. Heat the remaining sesame oil over medium heat; sauté the sliced mushrooms 2 to 3 min., or until lightly browned. Stir in the white parts of the onions, the sliced garlic and grated ginger and sauté until fragrant, about 1 min. Mix in the vegetable broth, 2 of the seasoning packets from the instant noodle packages, soya sauce and pepper. Cover and bring to a gentle simmer about 8 min. Add the bok choy to the broth mixture; simmer 1 min., or until tender. Taste and adjust seasonings, if required. Keep broth hot.
Step 4
Meanwhile, cook the instant noodles in the boiling water until al dente, about 2 min. Drain well; divide into 4 large serving bowls. Also divide the hot broth, mushrooms, bok choy and tofu slices into the bowls. Garnish with sliced radishes, green parts of the green onions and drizzle of chili crisp to serve.
Tips
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Nutritional Facts Per Serving
- Calories:
- 580
- Fat:
- 31 g
- Saturated Fat:
- 7 g
- Carbs:
- 61 g
- Sugar:
- 8 g
- Protein:
- 18 g
- Sodium:
- 1370 mg
