I love bok choy.
Yakisoba is one of the many ways I love to cook bok choy.
Bok Choy and Buckwheat Noodles in Seasoned Broth (aka Yakisoba)
Prep time: about 30 minutes
Serves 8 (or 4 with plenty of leftovers for lunch the next day)
4 T toasted sesame oil
1 large onion, cut into thin half-moons
4 to 6 cloves garlic, pressed or minced
2 to 4 carrots, cut into matchsticks
10 shiitake mushrooms, cut into bite-sized pieces
8 c water or broth (I use 4 c broth and 4 c water)
2/3 c tamari (wheat-free if you want this dish to be gluten-free)
1 pound firm tofu, cut into 1/2-inch cubes
2 T freshly grated ginger
1 bunch bok choy, rinsed and chopped
4 scallions, sliced thin for garnish