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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

*Chili crisp is a jarred condiment that’s mildly spicy, full of savoury flavour. Made of soybean oil infused with roasted chilis and other crunchy ingredients such as onions and black beans. Use it to season meats, vegetables, eggs or soups.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free Main Dishes

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
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