, white and light green parts only, chopped
, drained and diced
, or pea shoots
chopped basil, mint or
BOIL broth with water, leeks, cinnamon and ginger in a large pot. Reduce heat to medium. Gently boil for 10 min. Remove and discard cinnamon stick. Stir in noodles, tofu and soy. Cook until noodles are tender, about 10 min. Stir in spinach during the last min of cooking.
DIVIDE soup among 4 bowls. Top with bean sprouts and cilantro. Serve with lime wedges squeezed overtop.
Chatelaine Quickies: Gingery tofu and rice noodle soup