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25Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. toasted sesame oil
- 4 cloves garlic (minced)
- 2 Tbsp. water
- 1 shallots (large, sliced into half moon shapes)
- 1 stalk freshly minced lemongrass (bruised and chopped into 3 or 4 pieces, I just peel of the dirty outer layer, then whack it a few times against the counter to loosen up the fibers)
- 2 Tbsp. sake (or broth)
- 4 cups vegetable broth (I use a recommend Imagine brand N0-Chicken broth here)
- 1 Tbsp. mirin
- 1 Tbsp. soy sauce
- 1 Tbsp. ginger (pureed roasted)
- 1/2 cup coconut milk (full-fat, scrape the heavy stuff off the top of the can)
- 1 block firm tofu (no need to press it)
- 5 Tbsp. cold water
- 3/4 cup cornstarch (plus more if needed)
- vegetables
- canola oil
- noodles (your choice of, prepared according to package instructions)
- 2 cups bok choy (lightly sauteed or raw)
- 2 carrots (raw or slightly cooked)
- 1 cup mushrooms (shiitake, enoki or black oyster work great)
- 1/4 cup scallions (chopped)
- sesame seeds (to serve)
- sambal chile paste (to serve)
- ginger (pickeld)
- fresh basil (to serve)
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