makes me wanna soup, soup ba doop

sooooo i said that i made a soup with my veggie broth right? RIGHT! so here it is:

tofu soup:

1 tbs each fresh basil and cilantro
1 tbs chili paste
2 tbs minced garlic
2 tbs minced ginger
2 tbs sriracha (mmm)
2 tbs brown sugar
1/2 onion, julienned style
about a 1 1/2 cups uncooked cabbage (bok choy would be nice too)
block of tofu, cubed
somen noodles (or rice noodles)
2 cups broth
1/2 cup low sodium soy sauce
green onions/chives

so start off by sauteing the onions in some vegetable/canola oil. olive oil is a little too heavy for this dish. you could also use mushrooms in this... but i hate mushrooms, so i didn't. so YEAH! anyway, get those onions going and then after 2-3 minutes add the garlic, ginger, sugar, herbs, and chile paste/sriracha. oh, throw the tofu in too. BUT make sure your tofu has been squished and drained of excess water. (don't know what i'm talking about? wrap your block of tofu in a clean dish towel and squeeze. WHOA HULK not that hard. just hard enough to get the moisture out.)

ok so you've got all your goodies heatin up, excellent. toss in your cabbage/bok choy and stir it in, then add your liquids. bring it to a boil, and then simmer for about... 15-20 minutes? you shouldn't have to add too much salt, but salt and pepper to taste. when your cabbage starts getting soft and wilty-like add your noodles. i used somen noodles because that's what i have. rice noodles would have been great, maybe even better. both of these noodles only take a few minutes to cook. so, leaving the heat on simmer add your noodles. it should all be ready within 5 minutes. at this point add some sliced green onions or chives for a little freshness. YUUUM.