Tofu Vegetable Soup with Bean Thread Noodles

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.

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.

Step 5

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

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