Fresh Asian wheat noodles come in lots of styles, shapes, and packages. Most will work fine for this recipe, but if you use noodles that are heavily dusted in flour, you might want to give them a quick dunk in hot water before adding them to the pot so the flour doesn't thicken the broth.
Great -- easy to veganize (why on earth would a veg dish call for chicken broth in the first place?) and augment. We prefer silken tofu cubes and adding more veg to the soup (carrot and spinach just aren't enough). Surprisingly rich tasting considering how simple and quick it is to prepare.
So very easy to make, and absolutely delicious! We use baked tofu and Seitenbacher Vegetarian Vegetable Broth and Seasoning.
Amazingly enough, I had all of the ingredients for this soup in my house and it came together in under 30 minutes. The flavor was good and had more depth than I would have expected from so few ingredients. I added extra sweet chili sauce to mine as well as a scoop of the chili glaze - yum! For my non-tofu loving husband I cooked a chicken breast, topped it with the glaze and put the slices on top of the bowl. He had thirds. Next time I think I'll add some green onions and whatever vegetables I have hanging out in the refrigerator. This was an excellent and versatile soup.
