- 1 cup Asian vegetable broth
- 2 oz, or 1/4 package, rice noodles
- 1 cup chopped tofu
- 1 cup chopped bok choy
- red pepper flakes
- chopped fresh basil or cilantro to taste
- lemon juice
- 1/2 cup cooked wild rice
- 1/2 cup shredded carrot
- 1 tbsp chopped peanuts
- 1/2 tbsp soy-sesame dressing
- 1/2 cup papaya
In a small pot, bring to a boil 1 cup Asian vegetable broth. Cook 2 oz, or 1/4 package, rice noodles as directed on package. In a bowl, combine broth, noodles, 1 cup chopped tofu, and 1 cup chopped bok choy. Season with red pepper flakes, chopped fresh basil or cilantro, and lemon juice.
Serve with wild rice, carrot, and peanut salad: In a bowl combine 1/2 cup cooked wild rice, 1/2 cup shredded carrot, 1 tbsp chopped peanuts, and 1/2 tbsp soy-sesame dressing.
Include 1/2 cup papaya for dessert.