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Chinese Noodle Vegetable Soup
This is a soup with a difference which would be sure to impress friends and family
Ingredients
(serves 4)
2 tsp sesame oil
1 c broccoli florets
1/2 c sliced carrots
2 tsp minced ginger root
1 lg vegetarian bouillion (stock) cube
3 oz udon or bean thread noodles broken into 2 inch pieces
1 c shredded bok choy
1/2 c trimmed snow peas
8 oz cubed firm tofu
hot red pepper sauce to taste
Method
In large saucepan, heat oil.
Add florets, carrot, ginger and garlic.
Cook over med-high heat, stirring frequently, until veggies are tender crisp, about 5 minutes.
Add bouillon cube, 5 c water, noodles, bok choy and snow peas, stir to combine.
Bring to a boil, stirring occasionally.
Reduce heat to low, simmer 10 minutes.
Add tofu and cook until heated through.
Add hot pepper sauce to taste and serve immediately.