Gingery Vegetable Stock with Tofu (and Soba Noodles, optional)

Vegetable Stock, Kitchen Basics, Unsalted, 32 oz.
8 oz. (224 gms) Cremini Mushrooms, finely chopped
Olive Oil, 1 tbsp
Carrots, raw, 1 large, finely chopped
Celery, raw, 2 stalk, medium, finely chopped
Onions, raw, 1 medium, finely chopped
Garlic, 6 cloves, minced
Ginger Root, 6 tsp
Sherry, dry, 3 fl. oz
*Snow Peas, fresh, 1 cup
Tofu, extra firm, cut in 1/2-inch cubes & baked at 350 degrees for 20 minutes or until golden
Scallions, raw, 1 medium (4-1/8" long)(remove)
Salt & Pepper to taste, plus any other spices desired

Noodles not included in nutrition calculation.

Heat the oil in large saucepan or soup pot over medium-high heat. (Use canola in place of olive oil, if desired.) Add the mushrooms, carrots, celery, onion, garlic, and ginger and cook, stirring often, for 10 minutes or until vegetables are lightly browned. Add sherry and cook for 1 minute to deglaze the pan. Add stock and bring to boil over high heat. Reduce heat to low, cover, and simmer 45 minutes, adding snow peas during the last 3 minutes. Meanwhile, prepare soba noodles according to package directions, if using them. Drain and set aside. Stir tofu, noodles (optional), and scallions into the stock and simmer for 3 minutes or until heated through.

Serving Size: makes about 4 servings, approx. 1 1/2 cups each serving

Number of Servings: 4

Recipe submitted by SparkPeople user 3LITTLEPIGSRWE.