7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions
In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.