Extra Vegetable (Chicken) Noodle Soup

[apollymi]

 Okay, so this is actually only the second time I made this, but each time, it's been pretty wonderful. I think the rough basis for this came from my Easy As... 123 Cooking Chinese cookbook, but I most definitely expanded upon it. It called for what they called "Chinese Stock", which was basically boiling chicken and ham mostly to death and reserving that juice. I prefer something a little faster and a little easier (that requires fewer pots), so I used bouillon and seasoning. If you would prefer the stock method, by all means...

It's very substitution-ready. These vegetables are just what I put in: suggestions, not requirements. I wanted it to be filling. However, I ran out of stockpot-room before I could add everything I wanted to!

Ingredients:

• 8 cups water
• 7 cubes (or tsp) chicken bouillon
• 3 packages ham seasoning
• 1 lb block extra-firm tofu, cut into bite-size blocks
• 1 cup carrots, finely diced
• 2 cups celery, finely diced, with leaves, torn into small pieces
• 1 cup onion, finely diced
• 1 8-oz can bamboo shoots, rinsed and finely diced
• 1 15-oz can asparagus, cut into thirds or smaller
• 8 oz small shaped pasta (I use miniature bowties)
• 2 Tbsp ginger powder
• 5 Tbsp Maggi seasoning
• 1/2 cup green onions, only green sections, finely chopped (optional)

Directions:
In a large stockpot, combine water, bouillon, and seasoning. Add carrots, celery, and onion. Bring to a full boil. Add remaining ingredients except green onions. Allow to cook at least 10 minutes or until all vegetables are tender. 

Garnish with green onions is desired. Serve hot.

Can be substituted:
1 lb of chicken breast or tender pork can replace the tofu.
A combination of soy sauce and Worcestershire sauce can be substituted in equal parts for the Maggi seasoning, according to Cook's Thesaurus.