Gingery Vegetable Stock with Tofu and Noodles

4 cups Unsalted Vegetable Stock
1 tbsp canola oil
10 oz crimini mushrooms, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
6 cloves garlic, minced
2 tbsp ginger, finely chopped
3 tbsp dry sherry
1 cup snow peas, julienned
4oz buckwheat soba
8 oz baked smoked tofu, in 1/4" cubes
4 scallions, thinly sliced
salt and pepper to taste

In a large saucepan or dutch oven, heat the oil over medium-high heat. Add the mushrooms, carrots, celery, onions, garlic, and ginger. Cook, stirring often, for 10 minutes, or until the vegetables are lightly browned.

Add the sherry and cook 1 minute, scraping up the browned bits. Add the stock and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, adding the snow peas in the last 3 minutes.

Meanwhile, prepare the noodles according to package directions. Drain and set aside. Stir the tofu, noodles, and scallions into the stock and simmer for 3 minutes or until heated through.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.