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Ingredients

• 4 c. warm water
• 2 ounce dry porcini mushrooms, (3 c.)
• 8 ounce uncooked udon noodles, (thick round fresh
•     Japanese wheat noodles) or possibly spaghetti
• 2 Tbsp. low-sodium soy sauce
• 1/2 tsp black pepper
• 1 1/2 Tbsp. dark sesame oil
• 1 c. cubed extra-hard tofu, (about 4 ounces)
• 1/4 c. minced peeled fresh lemon grass
• 2 Tbsp. chopped peeled fresh ginger
• 2 x garlic cloves, chopped
• 2 c. julienne-cut zucchini, (1-inch)
• 1 c. sliced button mushrooms
• 1 c. sliced shiitake mushroom caps
• 8 c. thinly sliced bok choy leaves
• 1/4 c. chopped fresh cilantro

Description

Combine Warm Water And Dry Mushrooms, And Let Stand 20 Min. Drain The Mushrooms Through A Sieve Over A Bowl, And Reserve The Soaking Liquid And Mushrooms. Cook Noodles In Boiling…

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