Chinese Noodle Soup with Bok Choy and Mushrooms (Egg-Free)

Ingredients

• 8 each Dried Shiitake Mushrooms
• 6 cups Vegetable Broth
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2.54 cm Ginger
• 2 cloves Garlic
• about 450 g Bok Choy
• about 225 g Rice Noodles
• 1 block Tofu

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 8 dried shiitake mushrooms in a heatproof bowl. Cover the mushrooms completely with warm water. Let them soak for 20 minutes, or until they are soft to the touch. Once softened, carefully remove and discard the tough stems from the mushrooms, then slice the mushroom caps thinly.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the 2 tablespoons of soy sauce, and the 1 teaspoon of sesame oil. Add the 2.54 cm piece of ginger, peeled and thinly sliced, and the 2 cloves of garlic, peeled and minced. Heat this mixture over medium-high heat (205°C / 200°C) until it reaches a rolling boil, then reduce the heat to low to maintain a gentle simmer.
3. 3Add the thinly sliced shiitake mushrooms to the gently simmering broth. Let them cook for 10 minutes, allowing their flavor to infuse into the broth; the mushrooms should become tender.
4. 4Wash the about 450 g of bok choy thoroughly. Trim off the tough ends, then separate the bok choy stems from the leaves. Chop the bok choy stems into 1.27 cm pieces and the bok choy leaves into 2.54 cm pieces. Add the chopped bok choy stems to the pot and simmer for 2 minutes, then add the chopped bok choy leaves and cook for another 3-4 minutes, or until the bok choy is tender-crisp and bright green.
5. 5In a separate medium pot, bring 6 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Carefully drain the cooked rice noodles thoroughly using a colander.
6. 6Divide the drained about 225 g of rice noodles evenly among 4 serving bowls. Cut the 1 block of tofu into 2.54 cm cubes and distribute the tofu cubes evenly into each bowl alongside the noodles.
7. 7Carefully ladle the hot soup, including the tender bok choy and shiitake mushrooms, over the noodles and tofu in each of the 4 serving bowls. Serve the Chinese Noodle Soup immediately while it is hot.

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