Good for lunch or a light supper, this veggie-heavy soup has a wonderful savory, gingery broth. It's vegetarian as presented here, but you could substitute shredded cooked chicken for the tofu if you like. I pulled snap peas and red peppers from the freezer to combine with storage carrots, but substitute other vegetables if you like.
1 1/2 Tbsp sesame oil
1 large shallot or small onion, finely chopped
6-8 cloves garlic, minced
1 1/2 - 2 Tbsp grated ginger root
1 1/2 cups diced carrots
1 1/2 cups diced red pepper (frozen is fine)
1 cups snap peas or edamame (frozen is fine)
1/2 cup soy sauce
14 oz. firm tofu, cubed
4 oz. noodles, in roughly 2-inch lengths (lo mein, vermicelli, whatever you like)
Hot sauce (optional)
Heat the sesame oil in a soup pot. Add the shallot, garlic, and ginger, and saute for about 2 minutes. Add the vegetables and 4-5 cups of stock and bring to a boil. Add the soy sauce, tofu, and noodles and reduce heat to moderate. Cook, stirring occasionally, until noodles are done and veggies are tender. Pass hot sauce at the table if desired.