Ingredients for 2 servings:
1. 1 (12 ounce) package frozen leaf spinach or 1 (12 ounce) package chopped spinach
2. 3/4 cup frozen broccoli florets
3. 1/2 cup sliced frozen carrots
4. 1/2 cup sliced mushrooms
5. 1/4 cup water chestnut
6. 1/4 cup bamboo shoot
7. 12 ounces lite silken extra firm tofu or 12 ounces firm tofu, pressed and drained
8. 1/2 tablespoon fresh garlic
9. 1/2 tablespoon grated fresh ginger or 1/2 tablespoon pureed fresh ginger
10. 2 tablespoons szechuan sauce or 2 tablespoons chili paste
11. 2 teaspoons sesame oil or 2 teaspoons chili oil
12. 1 tablespoon soy sauce
13. 2 cups vegetable stock or 2 cups oriental vegetable stock
14. 2 cups cooked whole wheat noodles (linguini, ho fun, egg noodles, whatever)
Directions:
1. Bring stock to a roiling boil.
2. Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
3. Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
4. Add all vegetables, excluding spinach.
5. Simmer.
6. Add spinach, simmer until just tender.
7. Serve hot.
Enjoy your meal!