Bok Choy and Rice Noodle Soup With Turkey Meatballs

• thin rice noodles↗1⁄2 lb
• low-fat firm tofu↗6 ounces
• ground turkey↗1⁄2 lb
• finely chopped water chestnuts3 tablespoons
• scallions↗2

  finely chopped

• minced fresh ginger1 tablespoon
• chopped fresh cilantro1⁄3 cup

  plus

• chopped fresh cilantro1⁄2 cup
• low sodium soy sauce↗2 tablespoons
• salt and fresh ground white pepper
• canola oil↗2 tablespoons
• shallots↗2

  thinly sliced

• chicken stock↗7 cups
• small red chili pepper↗1

  minced

• fresh lime juice↗2 teaspoons
• teaspoon sugar↗1
• lb baby bok choy, sliced crosswise into 1/4-inch strips↗1
• tomatoes, cut into 1/2-inch dice↗1

Step-by-step instructions

1. 1

   In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.

2. 2

   In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.

3. 3

   Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.

4. 4

   In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.