Instructions: In a large 4-quart pan combine the broth, mushrooms, soy sauce, ginger, garlic, and red pepper flakes. Bring to a boil. Reduce the heat. Add the tofu and cover the pan. Cook until the vegetables are tender, about 5 minutes. Bring the soup to a boil and carefully add the noodles. Cook, covered, stirring occasionally, until the noodles are tender, about 10 minutes. Stir in the bok choy and cook until just wilted and vibrant green. Remove from the heat. Stir in the chives and sesame oil. Serve immediately.

Makes 4 servings (1 1/2 cups each)

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