Spicy Mushroom and Tofu Soup

Y'all this spicy soup is just so delicious you'll be shocked at how easy it is. It tastes like the broth has been cooking for hours. The leftovers are delicious too. Don't worry if you don't think you like tofu, just try this dish. The idea comes from Eating Well . I just spiced it up and added more mushrooms. I also can never find "fresh lo mein" as suggested. But instead of using dried noodles,  I use Ka-Me "fresh-cooked" udon or stir fry noodles. So my version is below.

Spicy Mushroom and Tofu Soup

• 6 garlic cloves, minced 
• 2 teaspoons olive oil
• 1 tablespoon brown sugar 
• 14 ounces firm tofu, water-packed 
• ¼ cup reduced-sodium soy sauce 
• 1 tablespoon chile-garlic sauce, or to taste 
• 4 cups thinly sliced tender bok choy greens (a little of the white part too for bite)
• 10 ounces fresh Chinese-style noodles or freshly cooked noodles. Not dried. 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms or other wild mushrooms 
• 2 tablespoons grated fresh ginger
• ½ cup chopped fresh cilantro 

1. Rinse the tofu and pat dry. Cut it into thin strips that almost mimmic the shape of the shiitake mushroom caps. About two inches long and thin.
2. Heat oil in a large pot over medium heat. Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute. 
3. Add mushrooms and cook until slightly soft, 2 to 3 minutes. 
4. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. 
5. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. 
6. Remove from the heat and stir in cilantro.