1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced
3/4 lb (340 g) semi-firm tofu, patted dry and cubed
2 green onions, thinly sliced
Preparation
In a pot of salted boiling water, cook the noodles until al dente, about 3 minutes. Drain and oil lightly. Set aside.
In the same pot, bring the broth and soy sauce to a boil. Add the bell pepper, snow peas and mushrooms. Let simmer for 1 minute. Add the tofu and green onions. Remove from the heat.
Divide the noodles among four bowls. Top with the vegetables, tofu and broth. Add a soy-marinated egg cut in half (see recipe) to each bowl, or leftover shredded grilled chicken, if desired.
Description
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