I remember when I used to hate tofu.. It was something about the taste and consistency I guess. The funny thing is, now that I've learned how to season and cook it properly, it tastes SO good! This recipe is amazing, one of my favorites actually, and it's really easy.
- 500g (1 lb 2 oz) rice noodles
- 3 cups (700 ml) vegetable stock
- 1 tbs grated fresh ginger
- 2 tbs canola (rapeseed) oil
- 3 cloves garlic, finely chopped
- 250g (9 oz) smoked tofu, diced
- 500g (1 lb 2 oz) baby bok choy, trimmed
- 2 ts toasted sesame oil, to garnish
- 1/2 cup (1,2 dl) chopped shiitake mushroom
Cook the rice noodles according to the packet instructions. Rinse under cold water, drain, and set aside.
Pour the stock into a large pot, add the ginger, and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Set aside.
Heat the canola oil in a frying pan over medium heat, add the garlic, smoked tofu and shiitake mushroom and stir fry gently for 2 minutes, until the garlic is light golden. Remove the pan from the heat and set aside.
Return the stock to a boil over medium heat. Add the baby bok choy and cook for 2-3 minutes. Then add the garlic, shiitake mushrooms, smoked tofu and the noodles and bring to a boil.
Ladle the coup into bowls, garnish with sesame oil and serve. Enjoy!