Tofu Mushroom Noodle Soup

Ingredients

• dried noodles — 250 g
• soft tofu — 300 g, cubed
• shiitake mushrooms — 6 pieces, sliced
• baby bok choy — 4 small, halved
• soy sauce — 1.5 tbsp
• salt — 1 tsp
• white pepper — 1/4 tsp
• sesame oil — 1 tsp

Steps (beginner-friendly)

1. Bring 4 cups of water or stock to a boil in a pot.
2. Add the sliced shiitake mushrooms, reduce to a simmer, and cook 5 minutes until they soften and the broth takes on their flavor.
3. Add the tofu cubes and bok choy; simmer 3 more minutes until the bok choy is bright green and tender-crisp.
4. Season the broth with 1.5 tbsp soy sauce, 1 tsp salt, and white pepper.
5. Meanwhile, cook the noodles in a SEPARATE pot of boiling water for 3-4 minutes until just tender, then drain — this keeps the soup broth clear instead of starchy.
6. Divide the noodles into 2-3 bowls.
7. Ladle the hot soup, tofu, mushrooms, and bok choy over the noodles, drizzle each bowl with sesame oil, and serve.