I got this recipe from the Six O'Clock Scramble. It was super yummy (especially when I added hot garlic chili sauce to mine at the end) but it wasn't perfect for a hot spring's day in Austin. I will definitely try to remember this soup again this fall. It was actually very easy and didn't take long at all (once the vegetables were chopped).
It basically consists of mushrooms, cabbage (or bok choy), carrots, ginger, vegetable broth, tofu, soy sauce, noodles (recipe called for Ramen, I used soba), scallions, and a little rice wine (I used rice vinegar). My kids loved the carrots and the noodles and broth. I loved it all!
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