Standing as we do in a position which makes us choice targets for the devil and his allies, our best course is to defend our innocence by our silence and leave our reputation with God. Yet there are exceptions to this general rule. When distinct, definite, public charges are made against a man he is bound to answer them, and answer them in the clearest and most open manner. To decline all investigation is in such a case practically to plead guilty, and whatever may be the mode of putting it, the general public ordinarily regard a refusal to reply as a proof of guilt. Under mere worry and annoyance it is by far the best to be altogether passive, but when the matter assumes more serious proportions, and our accuser defies us to a defense, we are bound to meet his charges with honest statements of fact.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Chinese	Veg10	6	servings

INGREDIENTS

8	c	Vegetable stock
8	oz	Chinese wheat-flour noodles
4	oz	Oyster mushrooms
		Stems removed and discarded
		Tops cut into 1/4-inch-wide strips; (see Tip)
20		Snow peas
		Stems and strings removed
1/2	c	Coarsely shredded carrot
2	md	Scallions; chopped
1/4	c	Diced red bell pepper
2	tb	Low-sodium soy sauce; or to taste
1	ts	Minced garlic
1/2	ts	Red pepper flakes; or to taste
1/8	ts	Ground white pepper; or to taste
12	oz	Silken extra-firm tofu
		Cut into 1/2-inch cubes; (about 2 cups)
2	ts	Dark sesame oil
		Garnish; (optional)
		Chopped scallions
		Toasted sesame seeds

INSTRUCTIONS

Makes 6 servings
The typical proportion of broth to solid ingredients is reversed in
this soup. Here a large helping of noodles fills the bowls, then the
spicy broth, tofu, and vegetables are poured atop. Make nothing else
for dinner! Serve the soup in large bowls with chopsticks and Chinese
soupspoons. Adjust the amount of red pepper flakes if you prefer your
soup less fiery.
Pour the vegetable stock into a large saucepan or Dutch oven; cover
and heat over high heat just until the liquid comes to a boil.
Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell
pepper, soy sauce, garlic, red pepper flakes, and white pepper. When
the liquid returns to a boil, reduce the heat to medium cover and
cook until the noodles and vegetables are tender, about 5 minutes.
Gently stir in the tofu cubes and sesame oil; heat until the tofu is
warm. Adjust the seasonings to taste.
To serve, use tongs to fill large soup bowls with the cooked noodles.
Ladle the broth, tofu, and vegetables over the noodles.
ADVANCE PREPARATION: This soup is best when prepared just before
serving. Covered and refrigerated, it will keep for up to 1 day.
After standing, the stock becomes absorbed into the noodles; add more
as needed when reheating.
VARIATIONS: Substitute white or shitake mushrooms for the oyster
mushrooms.
Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from
fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52
Converted by MM_Buster v2.0n.

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