Asian Tofu Noodle Soup

• 1 tablespoon canola oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 pound sliced fresh mushrooms
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1/4 cup sherry or reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 7 ounces firm tofu, drained and cut into 1/2-inch cubes
• 1 cup fresh snow peas, julienned
• 1 large carrot, shredded
• 2 green onions, thinly sliced
• 8 ounces uncooked Chinese egg noodles or uncooked spaghetti
• Finely chopped peanuts and additional green onions, optional

1. In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
2. Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
3. Meanwhile, cook noodles according to package directions; drain and divide among four bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

canola oil, fresh gingerroot, garlic, red pepper, mushrooms, chicken broth, sherry, soy sauce, firm tofu, fresh snow peas, carrot, green onions, egg noodles, peanuts

Taken from www.tasteofhome.com/recipes/asian-tofu-noodle-soup/ (may not work)