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Spicy Tofu Soup

2 teaspoons peanut oil
2 tablespoons fresh ginger, grated
6 cloves garlic, finely minced
2 cups shiitake mushrooms, stemmed and sliced
1 tablespoon dark brown sugar
4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons Chinese chili paste with garlic
1 pound firm tofu, cut into 1-inch cubes
4 cups bok choy greens (or green cabbage), thinly sliced
1/2 pound lo mein noodles
1/2 cup fresh cilantro, chopped

1. In a Dutch oven or large cooking pot, heat the oil over a medium heat. When hot, add the ginger and garlic, then cook for about 15 seconds.
2. Add the mushrooms and cook until softened slightly.
3. Stir in the sugar, broth, soy sauce, and chili paste. Bring to a boil.
4. Add the tofu and bok choy, cover, and simmer until the greens are
   wilted.
5. Increase the heat and add the noodles. Cook covered until the noodles are tender.
6. Remove from heat and add the cilantro. Serve hot.

Serves 4.