This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about twenty minutes.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a heatproof container, combine the noodles with enough boiling water to cover. Let stand, covered, for 15 to 20 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.
Step 2
Meanwhile, combine the broth with 2 cups water in a soup pot. Bring to a simmer, then add the snow peas, bell pepper, spinach, tofu, ginger, and sesame oil. Cook briefly, just until the spinach is wilted and the soup is heated through.
Step 3
Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.
menu suggestions
Step 4
This pairs nicely with Bok Choy, Edamame, Cashew, and Orange Rice (page 83). A platter of sliced bell peppers, daikon radish or turnip, and grape tomatoes or sliced tomatoes completes the meal.
Step 5
For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
nutrition information
Step 6
Calories: 198
Step 7
Total Fat: 7.5g
Step 8
Protein: 14g
Step 9
Carbohydrates: 20g
Step 10
Fiber: 3g
Step 11
Sodium: 435mg
