Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.
Step 2
Cut the fresh noodles into 2- to 3-inch lengths, or break the udon noodles into thirds. Add the noodles, mushrooms, and ginger to taste to the simmering broth. Cook until the noodles are al dente, 3 to 4 minutes.
Step 3
Add the bok choy, scallions, and cilantro, and cook for just 2 to 3 minutes longer. Season with soy sauce and pepper to taste, then serve at once.
menu suggestions
Step 4
This soup is a good first course to be followed by a tofu and tempeh dish. Try it with any of the following: Tofu and Seitan Mixed Grill (page 44), Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78), or Barbecue-Flavored Roasted Tempeh and Vegetables (page 79).
Step 5
As with the previous soup, store-bought spring rolls are a fun accompaniment. Continuing the meal with recipe-free accompaniments, follow with diced or sliced tofu or tempeh, sautéed in a little soy sauce and oil, steamed broccoli, and raw veggies or a simple salad of your choice.
nutrition information
Step 6
Calories: 180
Step 7
Total Fat: 1.5g
Step 8
Protein: 7g
Step 9
Carbohydrates: 36g
Step 10
Fiber: 3.5g
Step 11
Sodium: 395mg
