This dairy-free, vegetarian dish is both flavorful and simple to prepare. For best results, prepare the soup broth several hours or a day in advance to allow the spices to mix and intensify.
7 cups water
1⁄4 cup soy sauce
2 tbsp. dry sherry
2 tbsp. sesame oil
2 tbsp. minced, peeled ginger
2 garlic cloves, sliced
1 red bell pepper, seeded and diced
3 scallions, sliced
6 oz. dried bean thread or rice noodles, soaked
3 tbsp. miso (fermented bean paste)
1⁄2 lb. firm tofu, cut into cubes
1. In a large saucepan or stockpot, bring water to a boil with soy sauce, sherry, sesame oil, ginger, and garlic. Simmer 10 min. to blend flavors.
2. Add bell pepper and scallions; cook 3 min. longer, or until tender-crisp.
3. Meanwhile, cook noodles in boiling, salted water 2 min., or until just tender. Drain and set aside.
4. Remove 1⁄2 cup of the soup broth and blend with miso in a small bowl; return mixture back into soup pot and stir well to combine. Add noodles and tofu to soup; heat 1 min. Ladle into bowls.