TOFU VEGETABLE SOUP WITH BEAN THREAD NOODLES

Tofu Vegetable Soup with Bean Thread Noodles image

Yield 4 to 6 servings

Number Of Ingredients 10

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One 3- to 4-ounce package bean thread (cellophane) noodles
One 32-ounce carton low-sodium vegetable broth
1 cup snow peas, cut in half
1/2 medium red or orange bell pepper, cut into thin strips
4 to 6 ounces baby spinach or arugula
One 16-ounce tub firm tofu, cut into 1/2-inch dice
2 teaspoons minced fresh or jarred ginger
1 teaspoon dark sesame oil
2 tablespoons reduced-sodium soy sauce, or to taste
Freshly ground pepper

Steps:

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.
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.
Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.
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.
For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
Calories: 198
Total Fat: 7.5g
Protein: 14g
Carbohydrates: 20g
Fiber: 3g
Sodium: 435mg