Tofu, Mushroom & Bok Choy Soba Noodle Bowls

Ingredients

• 3 tablespoons canola oil, divided
• 2 teaspoons toasted sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, grated
• 4 scallions, sliced, greens and whites separated, divided
• 1 serrano pepper, thinly sliced
• 4 cups low-sodium no-chicken broth (see Tip)
• 2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
• 2 heads baby bok choy, thinly sliced
• 5 ounces sliced shiitake mushroom caps
• 1/4 teaspoon salt
• 8 ounces buckwheat soba or udon noodles
• 1 (14 ounce) package extra-firm tofu, drained and cut into bite-size cubes
• Fresh cilantro for garnish

Instructions

1. Bring a medium saucepan of water to a boil.
2. Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.
3. Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.
4. Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.