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1
** To drain tofu: Remove from package and pat dry with paper towel. Place long side down on dinner plate, top with another plate and put heavy weight on it. Weight could be a small potful of water, a heavy can, or even your iron. Set aside and leave like that while you prepare vegetables.
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2
When vegetables are all cut and ready, remove the tofu slabs, pat dry and cube.
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3
Place tofu cubes in a bowl and add sesame oil and 2 tsp soy sauce. Toss and set aside.
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4
At this point, you can place everything into the refrigerator, covered, for up to 24 hours. This way you can prepare in the morning or night before, and finish for dinner.
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5
Put broth and 3 tsp soy sauce in a large saucepan. Bring to a boil and reduce to a simmer.
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6
Stir in vegetables and vinegar. Continue to simmer,covered about five minutes.
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7
Add noodles, stir.
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Simmer about 6 minutes uncovered, until noodles have just about absorbed the liquid, stir occasionally. If using lingune, you MAY have to use all or part of the leftover 1/2 cup of broth at this time.
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9
Gently stir in tofu and pepper flakes.
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10
Cover, remove from heat source, and let sit about five minutes allowing pepper flakes to meld.
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11
Serve and enjoy. This goes well with my Raindrop Soup.
