Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Makes 5 main-dish servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

5 1/4 cups vegetable broth or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
1/4 teaspoon crushed red pepper, or to taste
1 small bok choy (3/4 pound), cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots (2 large)
4-6 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

NUTRITION INFORMATION: Per serving: 230 calories; 9 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 14 g protein; 5 g fiber; 706 mg sodium.

Nutrition bonus: Vitamin A (130% daily value), Vitamin C (50% dv), Calcium (20% dv), Fiber (20% dv).

TIP: Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.

RELATED RECIPES: Spicy Vegetable Soup | Escarole & White Bean Soup | Leek, Asparagus & Herb Soup | Garden-Fresh Stir-Fry with Seitan | Coconut-Crusted Tofu with Peach-Lemongrass Salsa | Edamame Lo Mein

This has become a standard 'go-to' recipe in our house.

Anonymous, Alexandria, VA

Hello!? How can you possibly call this recipe vegetarian -- and classify it under your vegetarian library -- when the first ingredient is "chicken broth"??

Anonymous

How can you call this vegetarian when the first recipe on the list is "chicken broth"??

Anonymous, Denver, CO

Um...it says chicken broth OR vegetable broth - so why the offense? I've made this several times, both with chicken and vegetable broth, and I love how easy it is to preprare. The flavors are great, and it is very satisfying. A definite keeper!

Anonymous, Portola Valley, CA

Yum, Yum, Yum, Yum, Yum. we like to add a few shakes of Japanese seven pepper spice to our bowls for some extra kick.

Anonymous, Ottawa, ON

Why do people have so much trouble reading the word "or"? If you are a vegetarian then use veg. broth. It is pretty clear.

Very tasty! Will make again

Anonymous, Columbus, OH

I'm a vegetarian and I don't find the word "chicken" repulsive at all. In fact, what repulses me more is the idea of using vegetable broth in any recipe, because all I can taste are over-cooked carrots and celery. Imagine Soups makes a very good vegetarian "No-Chicken Broth" (see? there's that word "Chicken" again) that uses the same herb mix as Chicken broth and has a smoother flavor than veggie broth. I use it whenever a recipes calls for any kind of broth--vegetarian or no.

Holly, Huntington Beach, CA

Vegetarians find the words "chicken broth" offensive in a vegetarian recipe because we find it both disgusting and repulsive and having become distrustful of mainstream restaurants, recipes, etc - we want to feel that vegetarian means vegetarian.

Mare, Fairfield, VT

I love this dish! It's easy to prepare and full of flavor.

Dinah, Boston, MA