Vietnamese Noodle Soup with Tofu

1 tablespoon olive or avocado oil
6 scallions (green onions) bottoms thinly sliced - dark green tops thinly sliced and reserved
1 Tablespoon fresh ginger root, peeled and finely chopped
2 teaspoons garlic, finely chopped
1 cup shiitake mushrooms, washed, stems removed and thinly sliced or your favorite mushrooms
1 cup carrots, peeled and sliced into coins
1/4 teaspoon red pepper flakes
6 cups low sodium vegetable broth
1 Tablespoon tamari or soy sauce, low sodium
2 teaspoons toasted sesame oil
4 ounces brown rice noodles
15 ounces extra firm tofu drained, pressed to remove excess moisture, diced (or see recipe for Crispy Baked Tofu
4 ounces baby spinach (about 3 generous cups)
1/3 cup fresh basil leaves
1/3 cup cilantro, chopped
thinly sliced fresno or jalapeño chili pepper
1 lime - cut into 6 wedges

Warm oil in a soup pot over medium heat and add scallion bottoms and cook about 1-2 minutes, stirring. Add garlic, ginger and cook about a minute. Stir in mushrooms and carrots - cook an additional 3-4 minutes. Add red pepper flakes and cook another minute.
Add broth, tamari and sesame oil and bring to a boil. Reduce heat and simmer 10-15 minutes. Add noodles and cook for 2 minutes less than the time on the package directions. Add tofu (or your favorite protein) and cook for another 5 minutes. Stir in spinach and allow to just wilt. Season as desired with additional salt and pepper. Garnish with reserved green scallion tops, torn basil leaves, cilantro leaves, sliced chilis and a lime wedge.
Note: Instead of tofu you can substitute store bought rotisserie or leftover chicken, diced. This dish is also great when prepared with shrimp, thinly sliced pork or beef.

Nutrition Information