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6 cloves garlic, minced

2 teaspoons canola oil

1 tablespoon brown sugar

14 ounces firm tofu, preferably water-packed

0.25 cup reduced-sodium soy sauce

2 teaspoons chile-garlic sauce, or to taste

4 cups thinly sliced tender bok choy greens

8 ounces fresh Chinese-style (lo mein) noodles

0.5 cup chopped fresh cilantro

4 cups vegetable broth, or reduced-sodium chicken broth

4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)

2 tablespoons grated fresh ginger

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1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.

2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.

Notes: This is my favorite new soup We tripled the recipe. We added additional mushrooms, a few carrots, half a cabbage, and a splash of fish sauce. The fish sauce was a nice addition. My husband loved the soup tofu and all. This soup would be great with shrimp, steak, or chicken. This is a keeper. Pros: Sweet Heat