Far East Tofu Soup

• 2 tablespoons peanut oil
• 1 ½ cups sliced fresh mushrooms
• 3 large cloves garlic, peeled and crushed
• ½ teaspoon peeled and minced fresh gingerroot
• 3 tablespoons soy sauce
• 2 ½ cups chicken stock
• 1 ½ cups water
• 1 cup uncooked egg noodles
• 1 unpeeled medium zucchini, cut in ½ inch pieces
• 1 cup cleaned and finely chopped fresh spinach
• ¼ pound tofu, cut in ½ inch cubes
• 1/3 cup finley chopped green onions, including tops

1. Heat oil in uncovered wok at 375°. Add next 3 ingredients, stir-fry 2 minutes.
2. Add soy sauce, turn wok OFF.
3. Bring stock and water to boil in another wok at 225° or in a large saucepan, add noodles boil about 2 minutes;
4. reduce heat to “simmer”,
5. add zucchini and spinach; simmer 6 to 8 minutes.
6. Add tofu and reserved mushroom mixture; simmer 8 to 10 minutes. Garnish with green onions. Serve immediately.

Makes 4 to 6 servings.