1 package of fresh shrimp flavored udon noodles
1 box of chicken stock
1 tablespoon of Chinesse Black Vinegar
1 tablespoon of soy sauce
2 bunches of bok choy, sliced
1/4 cup of minced ginger
2 tablespoons of canola oil
4 ounces of shitake mushrooms, sliced
1 tablespoon of toasted sesame oil
8 ounces of extra firm tofu cubed
3 small carrots cut the same size as the udon
3 green onions sliced
1/2 teaspoon of crushed red pepper
Prepare the udon as directed on the package. Do not drain the liquid it is added to the soup. Set aside.
Heat the canola oil and add the ginger. Fry for a minute or two. Then add the shitake mushrooms into the pan. Saute for a minute or two. Now add the bok choy and carrots. Saute for 3 minutes on medium heat. Now add the rest of the ingredients and enjoy!
1 box of chicken stock 1 tablespoon of Chinesse Black Vinegar
1 tablespoon of soy sauce
2 bunches of bok choy, sliced
1/4 cup of minced ginger
2 tablespoons of canola oil
4 ounces of shitake mushrooms, sliced
1 tablespoon of toasted sesame oil
8 ounces of extra firm tofu cubed
3 small carrots cut the same size as the udon
3 green onions sliced
1/2 teaspoon of crushed red pepper
Prepare the udon as directed on the package. Do not drain the liquid it is added to the soup. Set aside.
Heat the canola oil and add the ginger. Fry for a minute or two. Then add the shitake mushrooms into the pan. Saute for a minute or two. Now add the bok choy and carrots. Saute for 3 minutes on medium heat. Now add the rest of the ingredients and enjoy!
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