- 4 servings
- 1 7-ounce bag Miracle Noodle Angel Hair
- 5 tablespoons unseasoned rice vinegar
- 2 tablespoons cornstarch
- ½ teaspoon sugar
- 32 1/2-inch cubes extra-firm tofu (41/2 ounces)
- 3 large bok choy leaves, stems cut away and reserved
- 1 tablespoon Asian sesame oil
- 21/2 tablespoons finely chopped peeled fresh ginger
- 4 ounces fresh shiitake mushrooms, stemmed, caps cut into ¼-inch strips
- 3 cups low-salt chicken broth (preferably Swanson’s Organic)
- 1 red bell pepper, top and bottom ½-inch cut off, body cut into very thin strips
- 1 2-inch log from large carrot, peeled, cut into matchsticks
- 1 tablespoon soy sauce (do not use low-sodium)
- 21/2 teaspoons chili garlic sauce, plus more for serving (preferably Lee Kum Kee)
- ½ teaspoon red wine vinegar, plus more for serving
- 3 green onions, thinly sliced on diagonal
- Prepare the Miracle Noodle Angel Hair according to package directions, but blanch noodles 2 minutes. Cut through noodles several times to shorten strands.
- Stir rice vinegar, cornstarch, and sugar in a small bowl to dissolve the cornstarch. Scatter tofu on paper towels; cover with more towels and set aside to drain.
- Cut enough bok choy stems crosswise into ¼-inch strips to measure 1 cup (discard any remaining stems), tear leaves coarsely
- Coat the bottom of a large saucepan (at least 8 inches in diameter) with nonstick spray. Add sesame oil, then ginger. Turn heat to medium high, and stir 1 minute. Add bok choy stems and shiitake mushrooms; sauté 2 minutes. Add angel hair, broth, bell pepper, carrot, soy, and 21/2 teaspoons chili garlic sauce. Bring to simmer, stirring to blend. Cover; reduce heat to medium-low; simmer 4 minutes.
- Stir cornstarch mixture to re-blend; mix into soup. Simmer uncovered 1 minute, or until soup thickens slightly, stirring occasionally. Mix in red wine vinegar. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, or more to taste.
- Divide soup among 4 deep bowls. Sprinkle with green onions. Serve soup, passing chili garlic sauce and red wine vinegar separately.
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