Makes about 11½ cups Preparation Time: 35 minutes Ready In: 35 minutes
INGREDIENTS
• 4 cups no-salt-added vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons reduced-sodium soy sauce
• 6 ounces dried brown rice pad Thai noodles
• 12 baby carrots with green tops, halved lengthwise, or 2 cups bias-sliced carrots
• 3 ounces extra-firm light silken-style tofu, cut into ¼-inch cubes
• 2 heads baby bok choy, halved lengthwise
• 12 thin spears asparagus, trimmed
• 1 cup fresh shiitake mushrooms, stems removed, or oyster mushrooms, sliced
• 4 scallions (green onions), green tops trimmed and cut in half lengthwise
• 1 lime, cut into wedges
INSTRUCTIONS
1. In a 5- to 6-qt. Dutch Oven combine 4 cups water, the broth, garlic, ginger, and soy sauce. Bring to boiling, reduce heat. Cover and simmer 10 minutes to allow flavors to meld.
2. Add noodles, carrots, and tofu. Simmer uncovered, for 8 minutes, stirring occasionally. Add bok choy, asparagus, mushrooms, and scallions. Simmer, uncovered, 1 minute more.
3. Serve in shallow bowls with lime wedges.
