This noodle and tofu soup had a fabulous taste. The recipe is from the Winter 2004 edition of Eating Well magazine. It was fairly simple to make and I really enjoyed the flavor. This is also the first time we cooked with bok choy so that was exciting too! The only thing missing was the carrots; all we had were baby carrots and I was trying to juilienne them and had a little meltdown so...no carrots. However, we went out & bought a julienne peeler so that won't happen again. I would like to make it again when the seasons change and we're not in 100 degree heat. The picture doesn't it do it justice either; doesn't make it look as scrumptuous as it was!
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