It’s that time of year when our immune system may need a little help adjusting to the colder season. This dish contains ingredients that contain anti-viral properties (garlic, ginger and shiitake mushrooms, as well as antioxidants (bok choy.) For preparation, you can either layer it noodle bowl style or combine it all before serving. The former is a prettier and more ‘bowl’ presentation, but I typically use prepared noodles and like combining them and the tofu into the broth to warm.
- 3 Tbs canola oil, divided
- 2 ½ tsp toasted sesame oil, divided
- 3 large cloves garlic, minced
- 1 Tbs fresh ginger, minced
- 4 green onions, sliced, whites and greens separated
- 1 small jalapeño, ribs and seeds removed, sliced
- 4 cups broth (vegetable or chicken)
- 1 cup water (or 1 additional cup of broth)
- 2 Tbs soy sauce
- 6 to 7 oz shiitake mushrooms, cleaned and sliced
- 3 heads baby bok choy, thinly sliced, lengthwise
- ¼ tsp salt
- ¼ tsp white pepper
- 10 oz yakisoba, soba or buckwheat soba noodles (fresh or dry)
- 1 14-oz package extra-firm tofu, drained and cut into bite-size cubes
- Cilantro for garnish
- Furikake (optional)
If using dried noodles, bring a medium saucepan to a boil.
In a large pot, heat 1 Tbs canola oil over medium-low heat. Add 2 tsp toasted sesame oil, garlic, ginger, green onion whites and jalapeño and sauté until fragrant, about 1-2 minutes. Add broth, water and soy sauce and bring to a boil. Cover and reduce heat to a slight simmer.
In another large skillet, heat 2 Tbs canola oil on medium-high heat and sauté mushrooms and bok choy until the bok choy stalks become slightly translucent, about 8-10 minutes, stirring occasionally. Turn off heat and add remaining ½ tsp sesame oil, salt and white pepper.
If using prepared & refrigerated noodles, add noodles to the broth mixture. Set tofu on top and return broth mixture to a simmer until noodles and tofu are warmed through.
Either add vegetables to broth mixture or bowl and serve, or for a prettier presentation, in a bowl place noodles, top with tofu and vegetables, and then add the hot broth. Garnish bowls with green onion greens, cilantro and furikake (my favorite is noritamago furikake.) Add salt, pepper if desired.