1 tsp vegetable oil
1/2 teaspoon sesame oil
1 cup sliced mushrooms (though I've never used mushrooms in this recipe)
about 1/2 cup of soup noodles (these are thin, sliced noodles that are about one inch long)(try it with shell or macaroni noodles if you can't find soup noodles)
4 cups boiling vegetable stock or vegetable bouillon
4 ounces soft tofu, cut in 1/2-inch cubes
6 cups coarsely chopped green chard or spinach (chard works better -- spinach can get wilted-tasting)
2 Tbsps soy sauce or tamari
1. Cook the noodles in boiling water, about 7 minutes. Drain.
2. Heat the oils in a wok. Add mushrooms and stir-fry one minute. Add noodles and stir-fry 1 minute to heat through.
3. Add boiling vegetable stock, tofu, and chard. Bring to a boil and simmer 2 minutes to cook chard and tofu. Stir in soy sauce.
Source: adapted from "The American Vegetarian Cookbook" by Marilyn Diamond, 1990, published by Warner
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