Chinese Noodle Vegetable Soup
|Sesame oil||2 Teaspoon|
|Broccoflower/Broccoli florets||1 Cup (16 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Minced ginger root||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable bouillon cube||1 Large (Vegetarian)|
|Udon noodles/Bean thread noodles||3 Ounce, broken into 2 inch pieces|
|Shredded bok choy||1 Cup (16 tbs) (Chinese Cabbage)|
|Trimmed snow peas||1⁄2 Cup (8 tbs)|
|Cubed firm tofu||8 Ounce|
|Hot red pepper sauce||To Taste|
1. In large saucepan, heat oil; add florets, carrot, ginger and garlic. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, about 5 minutes.
2. Add bouillon cube, 5 cups water, noodles, bok choy and snow peas; stir to combine. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 10 minutes. Add tofu; cook until heated through. Add hot pepper sauce to taste; serve immediately.