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1. Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.
2. Heat remaining 1 tablespoon oil. Add onion, garlic, ginger, and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.
3. Stir in bok choy, tofu, pasta, and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro. Makes 4 servings.