Cantonese Noodle Soup

Cantonese Noodle Soup is a comforting and flavorful dish featuring tender noodles in a savory broth topped with assorted vegetables and protein. This kosher version maintains the authentic flavors while ensuring all ingredients adhere to dietary laws.

Ingredients

• Egg noodles - 150 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, julienned
• Baby bok choy - 100 grams, chopped
• Green onions - 2, sliced
• Tofu - 150 grams, cubed
• Mushrooms - 100 grams, sliced
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. In a pot, heat sesame oil over medium heat and sauté the minced ginger and garlic until fragrant.
3. Add the sliced mushrooms and carrots to the pot, cooking for about 5 minutes until softened.
4. Pour in the vegetable broth and bring to a simmer. Stir in soy sauce, salt, and pepper to taste.
5. Add the chopped bok choy and tofu cubes to the broth, cooking for an additional 5 minutes until the bok choy is tender.
6. In serving bowls, divide the cooked noodles and ladle the hot broth and vegetables over them.
7. Garnish with sliced green onions and serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables.
• Good source of plant-based protein from tofu.

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