Name: Asian Spring Vegetable Soup with Tofu
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 thumbsized piece of Fresh Ginger (sliced); 1 large Garlic Clove (sliced); 1 fresh Cayenne Pepper (chopped); 1 Lemongrass stalk; 4 cups Vegetable Broth (I prefer organic, low sodium); 1 Red Bell Pepper (sliced); 1 Yellow Bell Pepper (sliced); 2 Carrots (peeled and julienned); 10 Sugar Snap Peas; 3.5 ounces or 100g Cellophane Noodles/Bean Thread Noodles/Chinese Vermicelli/Glass noodles- all the same thing just different name; 2 Scallions (sliced); 1 tablespoon Olive Oil; 7 ounces organic Firm Tofu (diced); Salt and Pepper