Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 to 8 servings
8 ounces baby bella or button mushrooms
2 tbsp ginger, grated or minced
4 cloves garlic, minced
1-½ tbsp toasted sesame oil
1 lb extra firm tofu cut into 1-inch cubes
½ cup teriyaki or Asian peanut sauce
4 cups chicken or mushroom broth (homemade stock used in this soup will blow your mind, but the kind you get in the carton is fine)
20 snap or snow peas, ends trimmed
4 ounces whole grain udon noodles (you can also use soba noodles)
8 ounces bean thread noodles
3 tbsp rice vinegar
1 tbsp tamari or soy sauce
½ tsp red pepper flakes
Hint: Freezing, defrosting and squeezing some of the liquid out of the tofu before cooking will give it a more stable texture and keep it from crumbling in the skillet or the soup.
1. Saute the mushrooms, ginger and garlic in a large soup pot on medium-low heat, stirring occasionally, for 5 to 8 minutes.
2. Meanwhile, heat oil in a heavy skillet, sauté the tofu. Once it begins to brown, add a big dollop of the teriyaki sauce and continue cooking, stirring frequently.
3. Add the broth, noodles and peas to the pot, and bring to a boil. Reduce heat to medium low and simmer for 3 to 5 minutes, until noodles are cooked. Add the tofu and stir.
4. If your kids prefer a very mild soup, remove their portion now. Or, remove their portion after adding the tamari (see step 5) and before adding the vinegar and red pepper flakes.
5. Add the tamari, vinegar and red pepper flakes. Turn off heat and let stand for five minutes, covered, before serving.