1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
Per serving : 230 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 11 g Protein; 5 g Fiber; 707 mg per 1 1/2 cup serving size
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 51 (69%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 645.1mg||22 %|
|Potassium 90.4mg||2 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.3g|
|Protein 0.4g||1 %|
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Calories per serving: 74
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