Ingredients
- 4 cups hot water
- 3 cups dried porcini mushrooms (about 2 ounces)
- 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons dark sesame oil
- 1 cup cubed extra-firm tofu (about 4 ounces)
- 1/4 cup chopped peeled fresh lemon grass
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups (1-inch) julienne-cut zucchini
- 1 cup sliced button mushrooms
- 1 cup sliced shiitake mushroom caps
- 8 cups thinly sliced bok choy leaves
- 1/4 cup minced fresh cilantro
Description
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