Ingredients
- 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
Preparation
From:
Cooking Light
JULY 1998
Description
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