Ingredients
1 tablespoon canola oil1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes, optional1/2 pound sliced fresh mushrooms1 carton (32 ounces) reduced-sodium chicken broth1/4 cup sherry or reduced-sodium chicken broth1/4 cup reduced-sodium soy sauce7 ounces firm tofu, drained and cut into 1/2-inch cubes 1 cup fresh snow peas, julienned1 large carrot, shredded2 green onions, thinly sliced8 ounces uncooked Chinese egg noodles or uncooked spaghettiOptional: Finely chopped peanuts and additional green onions
Preparation
In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
