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
- ¼ 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
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