Nov 4 2017
These were a complete improvisation and took 25 minutes to prepare. Kids loved them and so did my hubby!!! I will definitely make these again!!
I always use organic ingredient when I cook, it is especially important to do so with soy and tofu, so it is not GMO!
In a large pot, heat up the oil with the ginger, bok choy, carrots, mushrooms and bean sprouts and stir for a couple of minutes.
Add the stock, coconut milk, tamari and bring to a boil. Add then the noodles and simmer for 5-7 minutes until the veggies and noodles are cooked. Drop the tofu in the soup within the last 2-3 minutes of cooking.
Serve and garnish with fresh cilantro for extra flavor!