Sweet Potato Fajita Bowls

These were a big success. I really like the bowl form factor - you get different combinations of flavors and textures in each bite, plus they look pretty. This one came together pretty quickly, too. A food processor makes quick work of shredding the sweet potatoes. It's a great use for leftover cooked beef or chicken, or you can cook some up specifically. Leftover Spicy Latin-Style Vinegar-Braised Beef would be especially excellent. Be sure to serve with at least some of the recommended toppings.

Olive oil
2-3 large sweet potatoes, peeled and shredded
4-5 cloves garlic, minced (or shred with the sweet potatoes)
2 medium onions, sliced lengthwise
2 large sweet peppers, cut into strips (2 inches or so is good)
1 tsp ground cumin
Salt and pepper to taste
2-3 cups cooked beef (steak, pot roast, etc) or chicken, diced or shredded and heated

Toppings:
Sour cream
Guacamole or diced avocado
Pickled hot peppers
Salsa
Hot sauce
Lime wedges

Heat a tablespoon or two of olive oil in a large skillet. Add the shredded sweet potatoes and garlic and saute over medium high heat until the sweet potatoes are tender, about 5 minutes. Remove the sweet potatoes from the pan.

Add a little more oil to the pan, then add the onions and peppers. Saute over high heat, stirring frequently, until the onions soften and both onions and peppers are nicely browned and a bit charred in places. Stir in the cumin and salt and pepper. Remove from heat.

Make sure all elements of the bowls are hot before serving. To assemble the bowls, place a good serving of sweet potato in the bottom, then top with spoonfuls of peppers and onions and meat. Add desired toppings at the table. At least one creamy-textured topping (i.e. guacamole or sour cream) strongly recommended.

Serves about 4.

Lentil Soup with Sweet Potato, Cabbage, and Roasted Red Peppers

Adding to my ever-growing collection of different lentil soup recipes. Always a good bet for a winter night. You can substitute standard brown lentils for the lentilles du puy if you like; they will just need a bit longer to cook. I make roasted red peppers in the early fall and stash some in my freezer - they make a great flavor boost to dishes like this throughout the winter. And of course sweet potatoes and cabbage are winter storage staples, readily available at farmers markets or in winter CSAs. This makes a large batch and freezes well.

3 cups lentilles du puy (the little green ones)
Several cups of water and/or vegetable stock
1 Tbsp salt, or to taste
1 bay leaf
2 medium sweet potatoes, peeled and diced
Olive oil
2 large shallots or a small onion, finely chopped
4-6 cloves garlic, minced
4 cups chopped green cabbage
6 ounces roasted red peppers, chopped
Freshly ground black pepper to taste
2 Tbsp white wine vinegar

Place the lentils in a soup pot. Add water or stock to cover them by at least two inches. Add salt and bay leaf. Bring to a boil, then simmer until tender, about 15-20 minutes. After about 10 minutes, add the sweet potatoes and continue to simmer.

While the lentils and sweet potatoes cook, heat a little olive oil in a skillet. Add the shallots (or onion) and garlic and saute over medium high heat for 2-3 minutes. Add the cabbage and continue to saute until it is tender but retains a little crunch.

Add the cabbage mixture to the lentils in the pot along with the roasted red peppers. Add additional water or stock if needed to reach desired consistency. Stir in black pepper and vinegar. Taste and adjust seasonings if needed.

Serves 6-8.

Roasted Garlic Southwest Chicken Soup

Substantial, warming, and full of flavor. If you don't have roasted garlic on hand and don't feel like roasting some just to make this soup, go ahead and make the soup anyway. Substitute 6-8 cloves minced fresh garlic and add it with the onions.

Olive oil
1 medium onion, finely chopped
1 large red bell pepper, diced (frozen is okay)
2-3 cups corn kernels (frozen is okay)
Chicken stock
1 tsp chili powder
1 tsp ground cumin, or to taste
1 head roasted garlic, cloves peeled and minced
1 lb cooked chicken, shredded or diced
Salt and pepper to taste
1 cup shredded sharp cheddar
Optional toppings: chopped pickled chili peppers, cilantro, sour cream

Heat a little olive oil in a soup pot. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper and corn,. Add the chili powder and cumin and cook for another minute. Add chicken stock to cover the vegetables. Simmer until vegetables are tender. Add the garlic and chicken, plus more stock if needed. The soup should be hearty, not too watery. Simmer another few minutes, then add salt and pepper to taste. Remove from heat. Stir in the cheddar until it melts.

Serve hot. Add toppings at the table if desired.

Serves 4-6.

Roasted September Vegetables with Thyme and Red Wine Vinegar

This combination of vegetables goes well together with many different seasoning options. Here's another one, savory and tangy on the tongue. Substitute other mushrooms if you like.

1 large eggplant, peeled and cubed
2 sweet red peppers, in bite sized pieces
1-2 summer squash or zucchini, cubed
1/4 lb shiitake mushrooms, halved or sliced
1 medium onion, diced
Olive oil
2 tsp dried thyme (or 1 Tbsp fresh)
Salt and pepper
1 Tbsp red wine vinegar

Preheat the oven to 400 degrees.

Combine all the vegetables in a large bowl. Drizzle generously with olive oil, quickly tossing to coat the vegetables before it all soaks into the eggplant. Sprinkle with thyme, salt, and pepper, then drizzle with the red wine vinegar and toss again.

Spread the vegetables out on a rimmed baking sheet, preferable in a single layer. Roasted for about 30 minutes, stirring once or twice, until tender.

Serves about 4.

Roasted September Vegetables with Dill Yogurt Sauce

This recipe is perfect for this time of year, when the late summer vegetables are still going pretty strong but the weather has cooled down enough to make roasting appealing. This combination is deeply flavorful, and the dill yogurt sauce with a pinch of garlic gives it a Greek or Turkish flair.

Vegetables
1 large eggplant, peeled and cubed
2 sweet red peppers, in bit sized pieces
2-3 paste tomatoes, seeded and cubed
Olive oil
Salt

Yogurt Sauce
1/2 cup plain yogurt
1 clove garlic, very finely minced
1 Tbsp chopped fresh (or frozen) dill

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle generously with olive oil and quickly toss (the eggplant will absorb oil, so toss quickly after drizzling to spread it around before it soaks in too much). Sprinkle with salt and toss again.

Spread the vegetables on a rimmed baking sheet, preferably in a single layer. Roast for 30 minutes, stirring once or twice to prevent burning and sticking.

While the vegetables roast, combine the yogurt, garlic, and dill and stir well. The yogurt will thin into a sauce.

Serve the vegetables topped with the yogurt sauce at the table.

Serves 4-6.

Southwestern Rice and Bean Salad with Chorizo and Veggies

Cook up some rice and sausage ahead of time or use leftovers; this is a good dish for a hot night when you don't want to turn on the stove.

3-4 cups cold cooked brown rice
1 cup diced cooked chorizo
Kernels from 2 ears of corn (1-2 cups)
1 1/2 cups cooked kidney beans
3 scallions, thinly sliced
1/2 - 1 cup chopped fresh cilantro
1 large sweet red pepper, diced
1 cup shredded sharp cheddar
Salt to taste
1/2 cup plain yogurt
1 tsp ground cumin
1/2 - 1 tsp chili powder
1-2 tsp lime juice (or to taste)

Combine rice, chorizo, corn, beans, scallions, cilantro, pepper, and cheddar in a large bowl and add salt to taste.

In a small bowl, combine the yogurt, cumin, chili powder, and lime juice and mix well.

Stir the yogurt mixture into the rice mixture until everything is well coated.

Serve cold.

Serves about 6.

Southwestern Grilled Vegetables

Any seasonal vegetables will work here, but I do recommend including a tomato and some onion for their flavors. As the tomatoes soften and cook, they will spread themselves over the rest of the vegetables, contributing to the seasoning. Peppers will be nice here when they're ready. I used summer squash and eggplant along with the tomato and onion.

8 cups mixed seasonal vegetables, cubed
1 Tbsp cider vinegar
1 Tbsp canola oil
1 1/2 tsp ground cumin
1 tsp salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
A couple fresh limes, quartered (optional)

Toss the vegetables in a bowl. Combine the vinegar, oil, cumin, salt, and pepper in a small bowl and miss well. Drizzle over the vegetables and stir to coat. Let sit for up to 30 minutes if you have time.

Grill the vegetables in a grill basket. Start them over high heat, stirring every 5-7 minutes. After 10-15 minutes, reduce heat to low and continue to grill until tender, another 10-15 minutes. If you like, turn the heat back up for a few minutes at the end for additional browning.

Top the vegetables with cilantro and a drizzle of fresh lime juice at the table.

Serves about 4.

Pureed Red Lentil Soup with Sage, Kale, and Sausage

Red lentils cook quickly and make for a festive looking soup. Feel free to skip the sausage if you like, as the lentils make for a filling soup on their own.

Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
1 large red pepper (frozen ok), diced
3 cups red lentils
6 cups chicken or veggie stock
1 bay leaf
1-2 tsp dried sage
1 lb sweet Italian sausage, sliced into thin rounds (or with casings removed)
1-2 Tbsp white wine vinegar
Salt and pepper to taste
1/4 lb kale, stemmed and cut into ribbons

Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium high heat for 2-3 minutes. Add the peppers and saute for another 2-3 minutes. Add the red lentils, stock, bay leaf, and sage. Stir, bring to a boil, then reduce heat to a simmer until lentils are tender, about 10 minutes.

While the lentils cook, cook the sausage in a skillet over high heat until cooked through and nicely browned. Set aside.

When the lentils are tender, remove the bay leaf and puree the contents of the soup pot. Stir in the vinegar. Add salt and pepper. Taste and adjust seasonings if needed. Stir in the cooked sausage and the kale and continue to simmer until the kale is tender. Serve hot.

Serves about 6.

Thai Peanut Curry with Pork and Vegetables

With coconut milk and peanut butter in the sauce, this is rich, savory, and very satisfying. You can make it entirely with seasonal root vegetables or, if you have peppers in the freezer, use some of those as well (as I did). If you can, pick up a little fresh cilantro at the farmers market today to go on top. Serve this over rice or tossed with noodles.

1 lb ground pork
2 medium onions, chopped
6 cloves garlic, minced
2 Tbsp minced ginger root
1 large ripe bell pepper, diced (or 1 cup diced carrots or other root veg)
2 cups peeled and cubed sweet potato
1 13.5 ounce can coconut milk (lite is ok)
1-2 tsp Thai red curry paste, or to taste
1/3 - 1/2 cup natural peanut butter (smooth or crunchy)
2 tsp lime juice, or to taste
1-2 tsp rice vinegar
1-2 tsp Thai fish sauce (optional)
Salt to taste

Brown the pork in a Dutch oven or similar deep pan. Add onions, garlic, and ginger and cook with the pork for 2-3 minutes. Add vegetables and stir well. Add coconut milk and curry paste and stir well. Cover and cook over low-medium heat until the vegetables are tender, stirring occasionally. Stir in the peanut butter, lime juice, rice vinegar, and fish sauce (if using). Taste and adjust seasonings if needed. With the peanut butter stirred in, the sauce will be fairly thick.

Serve hot over rice or toss with noodles.

Serves 4-6.

Red Bean and Vegetable Soup

Locavore vegetable soup in February usually means root vegetables or squash, but it doesn't have to if you plan ahead and have some storage space. Last summer I froze heaps of local corn along with our own paste tomatoes and peppers, and those flavors and colors sure are welcome now. Because I was using good sweet corn as well as tomatoes that are sweeter than your typical commercially canned tomatoes, I added a splash of lemon juice at the end to temper the flavor. If you use more acidic tomatoes, you may not need it.

Olive oil

2 large onions, finely chopped

8-10 garlic cloves, minced

2 1/2 - 3 cups peeled chopped tomatoes (canned, or thawed if frozen)

1 1/2 cups corn kernels (frozen is fine)

3 cups chopped red peppers (frozen is fine)

4 cups cooked red beans

Chicken or vegetable stock

1 Tbsp dried parsley

2-3 tsp dried thyme

1/2 tsp paprika

Salt and pepper to taste

1 tsp lemon juice, or to taste (optional)

Heat a bit of olive oil in a soup pot, then add the onions and garlic and saute over medium high heat for 3-5 minutes, until translucent. Add the tomatoes, corn, peppers, and beans plus enough stock to generously cover. Simmer until the vegetables are tender, then add the parsley, time, paprika, salt and pepper, and lemon juice (if using). Taste and adjust seasonings as needed.

Serves about 6.

Chipotle Turkey Chili

We had a big bird this year, and after finally stripping all the meat off the bones, I've got several meals worth of diced and shredded turkey meat in the freezer - perfect for soup, chili, casseroles, or pizza. Tonight we had this chili, where turkey plays a starring role but in a totally different context than the typical Thanksgiving fare.

Olive oil
5-6 cloves garlic, minced
1 large onion, finely chopped
3 cups chopped tomatoes (canned or frozen is fine)
3-4 cups diced or shredded cooked turkey
2 tsp ground cumin
1/2 -1 tsp chili powder
3 bell peppers, diced (any color(s))
1-2 cups cooked black beans
1-2 cups cooked kidney beans
Salt and pepper to taste
1 or more chipotle peppers in adobo sauce, seeded and minced
Shredded cheddar or jack cheese for topping (optional)

Heat a little olive oil in a soup pot or Dutch oven. Add the garlic and onion and saute for 2-3 minutes. Add the tomatoes and turkey, then stir in the cumin, chili powder, peppers, and beans. Simmer until the vegetables are tender, or longer if desired. Stir in minced chipotle to taste, plus salt and pepper.

Serve hot. Top with cheese at the table if desired.

Serves about 6.

Pureed Lentil Soup with Roasted Red Peppers and Fennel

This is a warming, hearty soup, and the flavor of the roasted red peppers really comes through in every bite. If you want a version that's less brown, try red lentils (they also cook faster, but don't have quite the same comforting heartiness of their brown cousins).

2 cups brown lentils
7-8 cups beef stock and/or water
Olive oil
4-6 cloves garlic, minced
1 medium onion, chopped
1 medium fennel bulb, cored and chopped
5-6 ounces roasted red peppers, chopped (~3 medium peppers)
2 Tbsp red wine vinegar
Salt and pepper

Place the lentils in a soup pot with 6 cups of water. Bring to a boil, then simmer until tender, about 30 minutes.

While the lentils cook, heat a little olive oil in a large skillet.  Add the garlic, onion, and fennel, and saute over medium heat, stirring frequently, until soft, about 10 minutes. Add the roasted roasted red pepper and set aside.

When the lentils are tender, stir in the vegetable mixture and the red wine vinegar. Puree using an immersion blender or carefully do it in batches in a regular blender. Add salt and pepper to taste.

Serves 4-6.

Variation: Substitute red lentils, chicken or vegetable stock, and white wine vinegar or sherry vinegar for a lighter texture and flavor.

Pizza with Roasted Red Peppers, Goat Cheese, and Fresh Arugula

I borrowed a trick learned from the chefs at Mag Pie and tossed fresh arugula on here after baking - delicious, and a perfect contrast to the roasted peppers and goat cheese.

1 14-inch pizza crust
Olive oil
3-4 ounces shredded mozzarella
2 ounces roasted red peppers, sliced
1 medium shallot, finely chopped
2 ounces goat cheese
1 1/2 cups chopped fresh arugula (raw)

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Sprinkle the mozzarella over the pizza crust, then add the sliced roasted red peppers. Sprinkle with shallots, then dot with goat cheese. Bake for 15-18 minutes, until the crust is done and cheese begins to brown. Upon removing from the oven, sprinkle the arugula over the top of the pizza. Serve immediately.

Serves 3-4.

Coconut-Ginger Braised Chicken with Peppers and Carrots

I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.

Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro

Heat a little canola oil in a large skillet or braising pan.  Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.

Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed.  Stir in the Thai basil or cilantro and remove from heat.

Serve hot over rice.

Serves 4-6.

Sauteed Summer Veggies and Olives Over Polenta

Instead of the usual basil with eggplant, peppers, tomatoes, and summer squash, I took it in a different kind of Mediterranean direction with olives and feta. The veggies are served in a pile over a bowl of soft polenta and topped with feta and, optionally, pine nuts.  Delicious! If you like, substitute quinoa for up to half of the cornmeal in the polenta.

Polenta
4 1/2 cups water
1 1/2 cups coarse corn meal/polenta meal
1 1/2 tsp salt

Veggies
Olive oil
1 large eggplant, peeled and thinly sliced
1 large summer squash, sliced into 1-2" strips (or substitute zucchini)
2 medium sweet peppers (ripe), sliced into strips
1 1/2 - 2 cups peeled, seeded, and diced fresh tomatoes
6-8 cloves garlic, minced
3 Tbsp good quality minced olives or olive tapenade (or to taste)
1/2 tsp dried oregano
Salt and pepper to taste
Crumbled feta for topping
Toasted pine nuts for topping (optional)

To make the polenta, bring the water to a boil in a medium saucepan.  Stir in the cornmeal (and quinoa if using) and salt and whisk to prevent lumps.  Reduce heat and simmer, stirring occasionally, until it reaches the desired thickness.

While the polenta cooks, heat a bit of olive oil in a large skillet or Dutch oven.  Add the eggplant and squash and saute over medium heat, stirring frequently, until partially tender.  Add the peppers, garlic, and tomatoes, plus a bit more oil if needed, and continue to saute until the vegetables are pleasantly tender. The eggplant should be quite soft.  Stir in the olive or tapenade along with the oregano and salt and pepper to taste.

Serve the veggies in mounds over bowls of soft polenta. Top with feta and pine nuts (if using) at the table.

Serves about 6.

Mediterranean Rice Bowl with Egg, Ramps, Roasted Red Pepper, and Feta

This is sort of a riff on Bi Bim Bap, only with a Mediterranean flair to the flavors.  The assembly is pretty quick and simple, and the result is not only delicious but also very pretty as you serve it up. Personally, I didn't think it needed hot sauce, but my husband added some to his and liked the result.

1 1/2 cups uncooked rice (brown or white, your choice)
1/2 lb ramps, washed
Olive oil
8 eggs
1 1/2 cups chopped roasted red peppers
2-3 oz crumbled feta or goat cheese
Salt and pepper to taste
Hot sauce (optional)

Cook the rice however you normally do (I use a rice cooker).  While it cooks, assemble the rest of the meal.

Slice the root ends off the ramps.  Thinly slice the bulbs and stems and set aside, then slice the leaves cross-wise into thin ribbons and set aside separately.

Heat a little olive oil in a skillet, then add the ramp bulb and stem pieces and saute over medium high heat for 3-4 minutes, until tender.  Add the leaves and saute until nicely wilted, about 1 minute, then remove from heat and set aside.

Heat a wide bottomed pot of water to a boil, then reduce heat to a simmer.  Crack each egg into a cup or small bowl and gently slide it into the water.  Cook for about 3 minutes, until the whites set up, then carefully remove with a slotted spoon.

When the rice is ready, quickly heat the roasted red peppers in the skillet, then separately reheat the ramps if needed.

Assemble each bowl individually: a generous serving of rice at the bottom, then two eggs on top of it.  Add a quarter of the ramps to each bowl in a small mound, then a quarter of the red peppers in another small mound.  Top the whole thing with crumbled feta or goat cheese.  Add salt and pepper (and hot sauce if desired) at the table.

Serves 4.

Sage Parmesan Risotto with Steak and Roasted Red Peppers

If, like me, you freeze loads of red bell peppers in the fall and still have lots left come springtime, this is a great time of year to fire roast them on the grill.  You can do lots at once if you want - plus you get to be outside while you do it.  I roasted some up this afternoon (the equivalent of about 5 or 6 peppers) and served them over this risotto with some leftover steak from last night.  The whole thing was very flavorful and satisfying.

Olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups warm beef stock
1/3 cup grated Parmesan cheese
1 Tbsp minced fresh sage
2 cups diced fire roasted red peppers
2 cups diced cooked steak (about 10-12 ounces; amount can be flexible)
Salt and pepper

Heat a bit of olive oil in the pressure cooker and add the onion.  Saute for 2-3 minutes, then stir in the rice.  Continue to saute, stirring frequently, for about one more minute.  Pour in the beef stock and stir well.  Cover the cooker and bring to pressure.  Cook for 7 minutes at pressure, then release pressure and open the cooker.  Stir the rice gently.  If excess liquid remains, cook for a few more minutes over low heat (uncovered), stirring occasionally, until the liquid is absorbed.  Stir in the Parmesan and sage.

While the risotto cooks, heat a little olive oil in a skillet, then add the peppers and steak.  Add salt and pepper to taste and saute until heated through.

Serve mounds of risotto on each plate with a spoonful of steak and peppers over it.

Serves about 4.

Pesto Pizza with Red Pepper, Dried Tomatoes, and Gouda

Cooking from the freezer and pantry tonight - this represented the last of the frozen pesto from last year.  No more pesto for a couple months, until I can make it fresh from the garden again.  (Lots of peppers left in the freezer still, though.)  I made this with some excellent Gouda from Upinngil Farm.

1 14-inch pizza crust
olive oil
1/2 cup basil pesto (thawed if frozen)
1 red bell pepper, diced
1/4 - 1/2 cup dried tomatoes, rehydrated
2-3 oz Gouda, in small cubes

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the pesto over the crust, then sprinkle with the pepper, tomatoes, and Gouda.  Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Italian Sausage and Vegetable Stew

Warm and hearty for cold winter day.  Use sweet or hot Italian sausage according to your preference.

Olive oil
8-10 cloves garlic, minced
3 medium onions, diced
1 lb Italian sausage (sweet or hot), casings removed
1 red bell pepper, diced
2 large carrots, diced
3 cups tomatoes (canned or thawed if frozen)
2-3 tsp dried oregano
3 cups cooked red and/or white beans
Chicken stock
Salt and pepper to taste

Heat a little olive oil in a soup pot.  Add the garlic and onion and saute over medium high heat for 2-3 minutes.  Add the sausage, breaking it up with a spoon as it cooks.  Once the sausage is well cooked, use a baster to remove excess fat if desired.  Add the pepper, carrots, tomatoes, oregano, and beans, plus enough chicken stock to achieve a good consistency.  Simmer until vegetables are tender.  Once vegetables are cooked, add salt and pepper to taste.

Serves 4-6.

Gingery Asian Vegetable Soup

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)
Vegetable stock
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.

Serves 4-6.