This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about twenty minutes.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.

　　

menu suggestions

Step 4

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.

　　

Step 5

For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).

　　

nutrition information

Step 6

Calories: 198

　　

Step 7

Total Fat: 7.5g

　　

Step 8

Protein: 14g

　　

Step 9

Carbohydrates: 20g

　　

Step 10

Fiber: 3g

　　

Step 11

Sodium: 435mg

　　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).