Bok Choy and Udon Noodle Soup

2 quarts vegetable broth

4 ounces Thai flavored baked tofu, cut into 1/4 x 1/2 inch pieces

3 cups sliced baby bok choy (stalks and leaves)

1 cup sliced mushrooms

1 1/2 cups sliced carrots

I tablespoon Sayler's Mushroom Sauce or soy sauce

4 ounces udon noodles

1/4 cup sliced green onions

Place everything into a 4-5 quart pot except the noodles and onions.

Bring to a boil, then reduce to a simmer.  Continue cooking until the carrots are almost done.

Add the noodles and simmer another 6-7 minutes

Add the green onion and remove from the heat.

Makes 9 1/2 cups.

86 calories a cup

This goes together very quickly- about 30 minutes from start to finish

If you can't find the Thai flavored baked tofu, use plain and add a little fresh ginger.