Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions)

• 1 (12 ounce) package frozen leaf spinach or (12 ounce) package chopped spinach
• 3/4 cup frozen broccoli florets
• 1/2 cup sliced frozen carrots
• 1/2 cup sliced mushrooms
• 1/4 cup water chestnut
• 1/4 cup bamboo shoot
• 12 ounces lite silken extra firm tofu or 12 ounces firm tofu, pressed and drained
• 1/2 tablespoon fresh garlic
• 1/2 tablespoon grated fresh ginger (optional) or 1/2 tablespoon pureed fresh ginger (optional)
• 1 2 tablespoons szechuan sauce or 2 tablespoons chili paste
• 2 teaspoons sesame oil or 2 teaspoons chili oil
• 1 tablespoon soy sauce
• 2 cups vegetable stock or 2 cups oriental vegetable stock
• 2 cups cooked whole wheat noodles (linguini, ho fun, egg noodles, whatever)

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.

spinach, frozen broccoli florets, carrots, mushrooms, water, bamboo shoot, fresh garlic, ginger, szechuan sauce, sesame oil, soy sauce, vegetable stock, noodles

Taken from www.food.com/recipe/dofu-cai-mian-tofu-vegetable-noodle-soup-two-versions-192206 (may not work)