Tofu Vegetable Soup with Bean Thread Noodles

Preparation

1. 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.

2. 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.

3. Step 5

   For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).

4. 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