1 tablespoon sesame oil

2 teaspoons minced garlic

1 tablespoon peeled and minced fresh ginger

1 hot chile pepper, seeded and diced, or cayenne pepper, to taste

6 cups water or vegetable broth

1 cup sliced mushrooms (try straw or shiitake)

1 8-ounce can bamboo shoots

1 cup chopped tomatoes

1 cup chopped small zucchini

1 cup chopped small carrots

1 tablespoon agave nectar or organic sugar

1/4 cup, plus 2 tablespoons rice vinegar

2 tablespoons arrowroot powder dissolved in 1/2 cup cold water

Half a 14-ounce package extra-firm tofu, grated (optional)

1/4 cup, plus 2 tablespoons soy sauce, or to taste

1/4 cup diced green onion

Directions

Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.

Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.

Add the green onion and mix well before serving.

8 ounces spaghetti 

1 bunch green onions, sliced (white parts only) 2 tablespoons sesame oil 

1 teaspoon minced fresh ginger root

1/3 cup peanut butter

1/4 cup soy sauce 

1/4 cup hot water 

1 tablespoon cider vinegar 

1 teaspoon white sugar 

1/4 teaspoon crushed red pepper flakes

Directions

Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, and serve.