Dofu Cai Mian (tofu Vegetable Noodle Soup, Two Versions)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (12 ounce) package frozen leaf spinach or 1 (12 ounce) package chopped spinach
• 3/4 cup frozen broccoli florets
• 1/2 cup sliced frozen carrots
• 1/2 cup sliced mushrooms
• 1/4 cup water chestnut
• 1/4 cup bamboo shoot
• 12 ounces lite silken extra firm tofu or 12 ounces firm tofu, pressed and drained
• 1/2 tablespoon fresh garlic
• 1/2 tablespoon grated fresh ginger (optional) or 1/2 tablespoon pureed fresh ginger (optional)
• 1 teaspoon chinese five spice powder or 2 tablespoons szechuan sauce or 2 tablespoons chili paste
• 2 teaspoons sesame oil or 2 teaspoons chili oil
• 1 tablespoon soy sauce
• 2 cups vegetable stock or 2 cups oriental vegetable stock
• 2 cups cooked whole wheat noodles (linguini, ho fun, egg noodles, whatever)

Recipe

• 1 bring stock to a roiling boil.
• 2 add spices to taste. for a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. for a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
• 3 add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
• 4 add all vegetables, excluding spinach.
• 5 simmer.
• 6 add spinach, simmer until just tender.
• 7 serve hot.