1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.
Per serving : 251 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 40 g Carbohydrates; 13 g Protein; 7 g Fiber; 636 mg 6pts
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (30%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 882.2mg||30 %|
|Potassium 85.1mg||2 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8g|
|Protein 0.9g||1 %|
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Calories per serving: 50
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