Source: dLife

A healthy combination of noodles, tofu, and vegetables.

Servings

6 cup low sodium vegetable broth
0.5 cup sliced carrots , peeled
4 cup chopped bok choy (or other Chinese cabbage)
12 oz firm tofu , cut into small cubes
0.25 cup Pasta, soba, dry (or buckwheat or ramen noodles)
1 cup Sprouts, mung bean, mature, fresh (optional)

1 In a soup pot, gently heat the vegetable broth. Add the carrots and simmer for about 3 minutes.
2 Add the cabbage and tofu and return to a simmer. Add the noodles and cook until al dente.
3 Serve hot, topped with mung sprouts, if you wish.

Although homemade vegetable broth is preferable, store bought broth is okay.