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
• 1 inch Ginger
• 2 cloves Garlic
• 1 lb Bok Choy
• 8 oz Rice Noodles
• 1 block Tofu

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 1-inch piece of ginger, peeled and thinly sliced, and the 2 cloves of garlic, peeled and minced. Heat this mixture over medium-high heat (400°F / 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 1 pound of bok choy thoroughly. Trim off the tough ends, then separate the bok choy stems from the leaves. Chop the bok choy stems into 1/2-inch pieces and the bok choy leaves into 1-inch 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 (212°F / 100°C). Add the 8 ounces 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 8 ounces of rice noodles evenly among 4 serving bowls. Cut the 1 block of tofu into 1-inch 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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