I made a wonderfully spicy-sweet-salty, veggie-packed noodle soup for dinner last night:
This is loosely based on "Tofu and Snap Peas in a Lemongrass Broth" from Vegetarian Suppers from Deborah Madison's Kitchen. However, I tripled the broth recipe, doubled everything else, and added a TON more veggies -- red onion, garlic, shiitake mushrooms, kohlrabi, red bell pepper, and green beans, to be exact! Mmmmmmmmm! Pass the sriracha, please!