Soba Noodle Soup With Chicken Tofu and Bok Choy Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons)
• 1 inch section fresh ginger, finely minced or grated on a microplane grater (about 1 tablespoon)
• 2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife
• 6 cups homemade or store-bought low sodium chicken or vegetable stock
• 3 tablespoons dark soy sauce
• 1 whole star anise
• 3 medium chicken thighs
• 7 medium shiitake mushrooms, caps very thinly sliced, stems discarded
• 1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons
• 1 teaspoon rice wine vinegar
• 1/2 block block extra-firm tofu (about 8 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, cut into 1/2-inch dice
• 1 pound dried soba noodles
• 1/4 cup thinly sliced scallion greens and light whites
• 1/4 cup torn fresh cilantro leaves

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