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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain and rinse under cold water, swishing noodles to remove surface starch. Drain thoroughly. | 2. In a large saucepan over high heat, bring broth and ginger to boil. Cover, reduce heat to low, and simmer 5 minutes. | 3. Meanwhile, in a small skillet over medium heat, stir-fry garlic in hot canola oil about 2 minutes, or just until light golden. Remove from heat and set aside. | 4. Return broth to a boil over medium heat. Add tofu and bok choy and cook 2 to 3 minutes. | 5. Add noodles and bring to a boil; cook until noodles are hot. | 6. Divide among four soup bowls. Sprinkle individual servings with sesame oil and garnish with a little fried garlic and bean sprouts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soba noodle	7	ounces		670.32	148.8669	28.6881	1.4164
vegetable broth	2	cans		393.36	63.772	14.4232	9.2976
ginger	4	slices	smashed	7.04	1.5638	0.1602	0.066
garlic	1	tablespoon	sliced	12.665	2.8101	0.5406	0.0425
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
extra tofu	1		cut firm	387.1	10.27	39.895	20.54
baby bok choy	8	ounces	separated trimmed	201.7333	0.0	44.88	1.1333
sesame oil	2	teaspoons	roasted	79.56	0.0	0.0	9.0
bean sprout	1/4	cup		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.