Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions

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A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here!!

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Steps

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Bring stock to a roiling boil.

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Add spices to taste.

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For a hotpot style soup , use ginger , garlic , szechuan sauce or chili paste , and chili oil.

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For a darker , sweet-spicy taste , use ginger , garlic , five spice powder , sesame oil , and some extra soy sauce.

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Add noodles and cubed tofu , simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.

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Add all vegetables , excluding spinach.

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Simmer.

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Add spinach , simmer until just tender.

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Serve hot.

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Ingredients

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frozen leaf spinach, frozen broccoli florets, frozen carrots, sliced mushrooms, water chestnut, bamboo shoot, lite silken extra firm tofu, fresh garlic, fresh ginger, chinese five spice powder, sesame oil, soy sauce, vegetable stock, cooked whole wheat noodles