Bok Choy and Tofu Noodle Bowl

I like this recipe, but after making it three times, I have improved it. I now add fresh sliced Shitake mushrooms and instead of a soy sauce enhanced broth I add white miso to the broth. These improvements make a heartier soup with more umami flavors. And like the other reviewers, I add 2x the ginger and garlic. I also increase the broth to 2 cups & salt the tofu whilst it browns.

this was pretty good. a good variation from my normal udon "fixin's". i tweaked the recipe a bit after reading the first two reviews. i did pan fry the tofu pieces. and when i cooked the udon, i used the seasoning packs and i kept that broth. i then put in the ginger and garlic into the broth and let it come back to a boil, added my bok choy into the broth and let it cook instead of stir-frying the veggies. i used more broth and it had a good flavor having been "spiked" by the g & g! it turned out to be pretty tasty and the ginger in the broth warmed us up nicely on a cold evening! not outrages, but not bad either!

I agree with the previous reader that this recipe needed some punch. I added twice as much ginger and garlic as it called for. I also sprinkled some red pepper flakes in at the end. My son spiced his up with rooster sauce. With these additions it was pretty good--and a great way to use the "in-season" bok choy.

I was very disappointed in this recipe. The proportions of noodles and vegetables to broth wasn't good-- 1 cup of broth is an awful lot. It overpowered the garlic and ginger flavoring, which is saying something, considering there was a *tablespoon* of each. Also, the tofu, while firm and crisp, liked seasoning. It needed some punch. Not what I expect from Sunset recipes.