Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.

　　

Ingredients

6 servings

　　One 32-ounce carton low-sodium vegetable broth

　　One 9-ounce package fresh Asian noodles, or one 8-ounce package udon noodles

　　2 to 3 ounces fresh shiitake mushrooms, stemmed and sliced

　　1 to 2 teaspoons minced fresh or jarred ginger

　　4 large or 6 medium stalks bok choy, with leaves, sliced

　　3 to 4 scallions, sliced

　　2 to 3 tablespoons fresh cilantro leaves, optional

　　1 tablespoon reduced-sodium soy sauce, or to taste

　　Freshly ground pepper

　　

Step 1

Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.

　　

Step 2

Cut the fresh noodles into 2- to 3-inch lengths, or break the udon noodles into thirds. Add the noodles, mushrooms, and ginger to taste to the simmering broth. Cook until the noodles are al dente, 3 to 4 minutes.

　　

Step 3

Add the bok choy, scallions, and cilantro, and cook for just 2 to 3 minutes longer. Season with soy sauce and pepper to taste, then serve at once.

　　

menu suggestions

Step 4

This soup is a good first course to be followed by a tofu and tempeh dish. Try it with any of the following: Tofu and Seitan Mixed Grill (page 44), Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78), or Barbecue-Flavored Roasted Tempeh and Vegetables (page 79).

　　

Step 5

As with the previous soup, store-bought spring rolls are a fun accompaniment. Continuing the meal with recipe-free accompaniments, follow with diced or sliced tofu or tempeh, sautéed in a little soy sauce and oil, steamed broccoli, and raw veggies or a simple salad of your choice.

　　

nutrition information

Step 6

Calories: 180

　　

Step 7

Total Fat: 1.5g

　　

Step 8

Protein: 7g

　　

Step 9

Carbohydrates: 36g

　　

Step 10

Fiber: 3.5g

　　

Step 11

Sodium: 395mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).