Asian Noodle Soup with Bok Choy and Shiitake Mushrooms

1. 1

   Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.

2. 2

   Cut the fresh noodles into 2- to 3-inch lengths, or break the udon noodles into thirds.

3. 3

   Add the noodles, mushrooms, and ginger to taste to the simmering broth.

4. 4

   Cook until the noodles are al dente, 3 to 4 minutes.

5. 5

   Add the bok choy, scallions, and cilantro, and cook for just 2 to 3 minutes longer.

6. 6

   Season with soy sauce and pepper to taste, then serve at once.

7. 7

   This soup is a good first course to be followed by a tofu and tempeh dish.

8. 8

   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).

9. 9

   As with the previous soup, store-bought spring rolls are a fun accompaniment.

10. 10

    Continuing the meal with recipe-free accompaniments, follow with diced or sliced tofu or tempeh, sauteed in a little soy sauce and oil, steamed broccoli, and raw veggies or a simple salad of your choice.

11. 11

    Calories: 180

12. 12

    Total Fat: 1.5g

13. 13

    Protein: 7g

14. 14

    Carbohydrates: 36g

15. 15

    Fiber: 3.5g

16. 16

    Sodium: 395mg

* Per serving · 4 servings · Values may vary.

No additional tips available.