Gluten-Free Rice Noodle Soup with Bok Choy and Tofu

Ingredients

• 8 oz Rice noodles
• 6 cups Vegetable broth
• 1 block Firm tofu
• 4 cups Bok choy
• 2 tbsp Soy sauce
• 1 tsp Ginger
• 1 clove Garlic
• 1 tsp Sesame oil
• 2 tbsp Green onions

Instructions

1. 1Before you begin cooking, prepare your ingredients: cut the 1 block of firm tofu into 1-inch cubes, wash and roughly chop the 4 cups of bok choy, mince the 1 tsp of ginger, mince the 1 clove of garlic, and chop the 2 tbsp of green onions.
2. 2Bring a large pot of water (e.g., a 6-quart pot) to a rolling boil (212°F / 100°C) over high heat. Add the 8 oz of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
3. 3In a large heavy-bottomed pot (e.g., a 6-quart Dutch oven), combine the 6 cups of vegetable broth and bring it to a rolling boil (212°F / 100°C) over high heat, which should take 5-7 minutes.
4. 4Carefully add the cubed 1 block of firm tofu, the chopped 4 cups of bok choy, the 2 tbsp of soy sauce, the minced 1 tsp of ginger, and the minced 1 clove of garlic to the boiling broth. Stir gently to combine all ingredients.
5. 5Reduce the heat to medium-low (approximately 200°F / 93°C), cover the pot, and let the soup simmer for 5 minutes. The bok choy will be tender when it appears bright green and slightly wilted.
6. 6Divide the cooked 8 oz of rice noodles evenly among four serving bowls. Ladle the hot soup mixture, including the tofu and bok choy, over the rice noodles in each bowl. Drizzle approximately 1/4 tsp of the total 1 tsp of sesame oil over the surface of each bowl of soup, and sprinkle each bowl with approximately 1/2 tbsp of the total 2 tbsp of chopped green onions. Serve immediately while the soup is hot.

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