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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

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