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Ingredients

• 5 1/4 cups  vegetable broth, or reduced-sodium chicken broth
• 4 1/4-inch-thick slices  fresh ginger, peeled
• 2 cloves  garlic, crushed and peeled
• 2 teaspoons  canola oil
• 1 3/4 cups  shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
• 1/4 teaspoon  crushed red pepper, or to taste
• 1   small bok choy, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 ounces  Chinese wheat noodles, or rice sticks (see Ingredient note)
• 1 14-ounce package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 1 cup  grated carrots, (2 large)
• 4-6 teaspoons  rice vinegar
• 2 teaspoons  reduced-sodium soy sauce
• 1 teaspoon  toasted sesame oil
• 1/4 cup  chopped scallions, for garnish

Description

Quick To Prepare, This Asian-style Noodle Soup Has All The Makings Of A One-pot Meal. To Punch Up The Heat, Add A Dab Of Chile-garlic Sauce.

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