Vegetable-Tofu Noodle Bowl

 

1

tablespoon canola oil

8

oz cremini mushrooms, finely chopped

2

large carrots, finely chopped

2

medium celery stalks, finely chopped

1

medium onion, finely chopped

6

large cloves garlic, finely chopped

2

tablespoons finely chopped gingerroot

3

tablespoons dry sherry

4

cups organic or reduced sodium vegetable broth

1/4

teaspoon salt

1

cup snow peas, cut into julienne strips

4

oz thin soba noodles, broken in half

8

oz baked smoked tofu, cut into 1/4-inch cubes

4

green onions, thinly sliced on the diagonal

• 1 In large saucepan or Dutch oven, heat oil over medium-high heat. Add mushrooms, carrots, celery, onion, garlic and gingerroot; cook, stirring frequently, 10 minutes or until vegetables are lightly browned.
• 2 Add sherry and cook 1 minute longer, stirring to loosen browned bits from pan. Add broth and salt. Heat to boiling; reduce heat. Cover; simmer 45 minutes, add snow peas during last 3 minutes.
• 3 Meanwhile, prepare soba noodles according to package directions. Drain and set aside.
• 4 Stir tofu, soba noodles and green onions into broth; simmer 3 minutes or until heated through.